Nut-Free Colcannon with Bacon

Instructions

1. 1Place the about 910 g Potatoes, peeled and quartered, into a large heavy-bottomed pot. Add enough cold water to cover the potatoes by 2.54 cm. Add 0.5 teaspoon Salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes well in a colander.
2. 2While the potatoes are boiling, place the 6 slices Bacon, diced, into a 25.4 cm skillet over medium heat. Cook for 8-10 minutes, stirring occasionally, until the bacon is crispy. Use a slotted spoon to remove the bacon from the skillet and place it on a plate lined with paper towels. Leave about 1 tablespoon of bacon fat in the skillet and discard the rest.
3. 3Add the 1 cup Kale, chopped, to the skillet with the reserved bacon fat. Cook over medium heat for 3-5 minutes, stirring occasionally, until the kale is wilted. Remove the skillet from the heat.
4. 4Return the drained potatoes to the large heavy-bottomed pot. Add the 0.5 cup Milk and 4 tablespoons Butter. Mash the potatoes with a potato masher until smooth and creamy. Do not over-mash.
5. 5Gently stir the wilted kale, the cooked bacon, and the 2 Green onions, chopped, into the mashed potatoes until just combined.
6. 6Season the colcannon with 0.25 teaspoon Black pepper. Taste and add more salt if needed, but remember the bacon is salty. Serve hot.

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