Colcannon

Serves 8-10


3 pounds red potatoes, quartered

1/2 pound bacon, cut into small pieces, fried

1/2 large head savoy cabbage, cored, shredded

4 green onions, thinly sliced

4 cloves garlic, minced

1/2 cup butter (1 stick)

1/2 cup low-fat sour cream

1/2 to 3/4 cup half and half, as needed

salt and fresh ground black pepper, to taste


Place potatoes in a large pot with enough water to cover.  Bring to a boil and cook covered, about 10-15 minutes, until potatoes are soft enough to mash.  Drain.  Mash the potatoes, a rough mash, with a masher, add 1/2 stick butter and 1/2 cup half and half.  Mix.  Add the sour cream and additional half and half until blended.


While potatoes are cooking, fry the bacon and set aside.  Pour off grease and melt 1/2 stick butter in pan.  Add garlic and green onion and cook, stirring until softened.  Add the cabbage, cover the pan, and let the cabbage steam for about 10 minutes, stir occasionally.  


Once the cabbage is steamed, add the mixture to the potatoes and season liberally with salt and pepper.