I Will Never Again Make Mashed Potatoes

 Instead I will make the Irish/Scottish variant called Colcannon.


1. Cook and Mash yer favourite spuds. I use two largish and cleaned up Russets, with the skins still on.

2.  Fry 1/2 pound of bacon (cut into small bits) until it is wonderfully crispy.

3.  Reserve the bacon, and then gently sauté three cups of shredded cabbage in the bacon fat.

4. Mix and mash  it all together - spuds,  bacon, and sautéed cabbage.

Lo and behold you have made Colcannon.  It does not get much better than this.



Some to eat, and some to share.


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