Description
A comforting and hearty Crockpot Colcannon Potatoes recipe combining creamy mashed potatoes with savory bacon, tender kale, and rich butter, slow-cooked to perfection in a crockpot for an easy, hands-off meal.
Ingredients
Scale
Potatoes and Stock
- 5-6 large Russet Potatoes
- 3 cups Chicken stock (to cover potatoes, about 2-3 cups)
- Salt and pepper, to taste
Vegetables
- 3 cups chopped kale
Dairy and Fats
- 1 cup heavy whipping cream
- 5-6 tablespoons butter
Additional Ingredients
- 8 slices cooked and crumbled bacon
- Chopped chives for garnish
Instructions
- Prepare Potatoes: Peel and cut the Russet potatoes into chunks. Place them into the crockpot and cover with chicken stock (about 2-3 cups), seasoning with salt and pepper to taste.
- Cook Potatoes and Kale: Cook the potatoes on high for 4 hours. During the last 30 minutes of cooking, add the chopped kale to the crockpot to soften and blend flavors.
- Mash Potatoes: Once the 4 hours are complete, drain the potatoes and kale using a colander, then return them to the crockpot. Add 4 tablespoons of butter and gradually pour in the heavy whipping cream while using a hand mixer to mash the potatoes to your preferred consistency. Stir in three-quarters of the crumbled bacon, reserving some for garnish.
- Garnish and Serve: Create a small well or divot on the top of the mashed potatoes and place the remaining butter inside. Garnish with the rest of the crumbled bacon and chopped chives for a final touch before serving.
Notes
- Use Russet potatoes for the best texture in mashed potatoes.
- Chicken stock adds extra flavor but can be substituted with vegetable stock for a vegetarian option.
- Kale can be substituted with other greens like spinach or collard greens.
- For a creamier texture, adjust the amount of heavy cream to your preference.
- Leftover mashed potatoes can be refrigerated and reheated gently with added cream or butter to restore creaminess.
