Bacon and Leek Irish Colcannon (Gluten-Free)

Ingredients

• 1 stick (1/2 cup; 8 tbsp; 113 g) butter, preferably Kerrygold Irish Butter, at room temperature
• 3 tbsp finely minced chives
• 1 tbsp finely minced Italian parsley
• 1-3/4 cups milk
• 2 cloves garlic, peeled and coarsely chopped
• 8 slices thick-cut bacon, cut into small pieces
• 2 tbsp olive oil or bacon drippings
• 1 medium yellow onion, peeled and thinly sliced
• 2 cups finely sliced green cabbage, cut into 1-inch long pieces
• 3 large leeks, white and light green parts only, sliced, and very well rinsed (see Note)
• 2 to 3 lb Russet potatoes, scrubbed clean
• 1 stick (1/2 cup; 8 tbsp; 113 g) butter, preferably Kerrygold Irish Butter, cut into chunks
• Freshly ground black pepper
• 1/4 cup chopped Italian parsley leaves, plus more for garnish
• Minced chives, for garnish
• Note: Leeks tend to be sandy, so be sure to rinse all the nooks and crannies thoroughly in cold running water.

Instructions

1. 1

   Make the Compound Butter: Place the butter in...: Make the Compound Butter: Place the butter in a bowl and add the chives and parsley. Mix together with a fork until everything is evenly blended and the herbs distributed throughout with no pockets of plain butter. Transfer the butter to a sheet of plastic wrap, form into a thick log, wrap with the plastic, and roll to tighten the wrap around the butter.

2. 2

   Place in the refrigerator to firm up. You...: Place in the refrigerator to firm up. You will unwrap and cut the cylinder into slices when ready to use.

3. 3

   Infuse the Milk: In a small saucepan, heat...: Infuse the Milk: In a small saucepan, heat the milk and garlic over medium heat until just below a simmer. Steam will begin to come off the surface and small bubbles will form around the edges. Remove from the heat and set aside to infuse the garlic flavor into the milk. Strain out the garlic before using.

4. 4

   Cook the Bacon: In a large skillet, cook...: Cook the Bacon: In a large skillet, cook the bacon until just barely crispy. Transfer to a paper towel-lined plate to drain. When cool, crumble. Reserve 2 tbsp of the bacon grease.

5. 5

   Sauté the Onions, Cabbage, and Leeks: In the...: Sauté the Onions, Cabbage, and Leeks: In the same skillet you used for the bacon, heat either the oil or bacon drippings over medium-high heat. When it is shimmering, add the onions, reduce the heat to medium, and cook about 4 minutes, stirring often. Add the cabbage and leeks. Toss everything together; add a little oil if needed. Sauté over medium heat, stirring often, until softened, about 5 minutes. Remove from the heat and sprinkle lightly with freshly ground pepper if desired. Add salt to taste if using the olive oil instead of bacon fat. Transfer to a plate lined with paper towels. Set aside.

6. 6

   Cook and Mash the Potatoes: Peel the potatoes...: Cook and Mash the Potatoes: Peel the potatoes and cut into equal-sized cubes. Rinse and place the potatoes in a large saucepan and cover with water by at least an inch. Add a large pinch of salt and bring to a boil over medium-high heat. Lower the heat to medium and cook until fork tender, about 15 to 20 minutes.

7. 7

   Pour the potatoes into a colander, drain and...: Pour the potatoes into a colander, drain and transfer to the bowl of your standing mixer fitted with the paddle attachment. Beat until there are no more lumps and the potatoes are smooth.

8. 8

   Add the plain butter a few pieces at...: Add the plain butter a few pieces at a time, beating as they melt into the potatoes. With the mixer on low, add the strained milk. Beat on medium until creamy. Taste and add pepper as needed.

9. 9

   Assemble the Colcannon: Stir the sautéed cabbage, leeks,...: Assemble the Colcannon: Stir the sautéed cabbage, leeks, onions, half the bacon, and the parsley into the potatoes, mixing just until evenly distributed. Scoop into serving bowls and make an indentation in the center of each serving. Drop a slice of the compound butter in the divots. Sprinkle the tops with a little of the remaining bacon and a pinch or two of chives. Serve immediately.