Prep 0 mins
Cook 1 hr
Whoa! Based on traditional Irish colcannon. Whoa!
- 2 1⁄2 lbs yukon gold potatoes, peeled, cut into 2-inch chunks
- 1 tablespoon salt, divided
- 1 teaspoon salt, divided
- 2 teaspoons canola oil
- 4 ounces bacon, diced (I used pepper bacon, or tempeh bacon for a vegetarian version)
- 2 cups fresh curly-leaf parsley, coarsely chopped, loosely packed
- 1⁄2 cup hot water
- 3⁄4 cup scallion, chopped
- 3⁄4 cup buttermilk
- 1⁄4 cup unsalted butter
- 1⁄4 teaspoon cracked black pepper
- Preheat oven to 375 degrees.
- Butter a shallow 2 or 3 quart baking dish.
- Place the Yukon potatoes in a pot with enough water to cover. Add 1 tablespoon of salt to the water. Bring water to the boil over medium-high heat. Boil the potatoes for approximately 15 minutes or until tender. Drain. Set pot aside.
- Heat the oil in a large skillet over medium heat. Add bacon, cook until crisp but NOT burnt. Pour off half the bacon drippings; add the hot water, cook 1 mintue. Next add the parsely, cook another 3-4 minutes. Lastly, add the scallions; cooking for about 30 seconds.
- Place the buttermilk, butter, remaining 1 teaspoon salt and the black pepper in the same pot used to boil the potatoes. Bring to simmer over medium heat. (The buttermilk will look curdled and that is okay.) Add the cooked potatoes, mashing with a potato masher. Stir in the bacon/parsley mixture.
- Spoon the potatoes into the prepared baking dish.
- Leave the top uneven with "peaks"; do not smooth out.
- Bake for 30 minutes or until browned on edges and peaks.
Great tasting recipe. I didn't use the oil to crisp bacon & afterwards drained as much fat as possible from the pan. Also cut the salt. I was short on buttermilk so I topped off with yogurt, I like my mashed potatoes alittle stiffer consistancy anyhow. Enjoyed using my freshly grown parsley. Very nice recipe, thanks for sharing.