Colcannon Recipe (cabbage And Potatoes)

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3 pounds russet potatoes ( or baking potatoes, peeled & quartered)

½ cup half and half (or heavy whipping cream, warmed)

¼ cup salted butter (melted, more as needed)

1 white onion (or 2 leeks)

½ head green cabbage (about 6 cups)

3 tablespoons melted salted butter

Bring a large pot of salted water to a boil. Add the potatoes and simmer for 12-15 minutes or until fork-tender.
While the potatoes are cooking, prepare the onion or leeks, and cabbage. Dice the white onion into ½-inch pieces or slice the white and light green parts of the leeks thinly and rinse well. Cut the cabbage into 1-inch pieces.
Melt ¼ cup of butter in a large skillet over medium heat. Cook the onion or leeks and cabbage in the butter until the onion is translucent and the cabbage is tender.
Once the potatoes are cooked, drain them and return them to the warm pot. Mash the potatoes with a potato masher, adding cream and butter as needed to reach a smooth consistency. Season with salt and pepper.
Gently fold the mashed potatoes, cabbage, and onions together.
Top with additional melted butter if desired.
Gently fold together mashed potatoes, cabbage & onions. Top with additional melted butter if desired and crumbled bacon if using.