Colcannon Potatoes
Adapted from Earth to Table
5 medium Yukon gold potatoes (about 2 ½ pounds), cut into 1-inch cubes
3 tablespoons extra virgin olive oil, divided
¾ cup finely chopped smoked bacon
1 ½ cups finely sliced Brussels sprouts (about 5)
¼ cup dry white wine
2 tablespoons finely minced fresh thyme
1 ¼ cups 2% milk
½ cup unsalted butter
¼ cup finely minced fresh chives
Salt and freshly ground black pepper
Place potatoes in a saucepan and add enough cold salted water to cover by 1 inch; bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 30 minutes.
Meanwhile, in a skillet, heat 1 tablespoon of the oil over medium heat. Add bacon and saute until slightly crisp, about 4 minutes. Add Brussels sprouts, wine and thyme; cook until Brussels sprouts are tender and wine has evaporated, about 8 minutes. Remove from heat.
Drain potatoes and, while still steaming, add to bacon mixture. Add milk, butter, and chives. Using a fork, lightly mash potatoes until crushed but still chunky. Season to taste with salt and pepper.
Yield: 6 servings
