Colcannon Potatoes

Ingredients:

· ½ lb. diced bacon pieces

· 1 small onion

· 3 cloves garlic, smashed

· 1.5 lb. cabbage, shredded

· 1.5 lb. potatoes, peeled and diced

· 3 apples, peeled, insides removed, rough chopped

· ¾ C. heavy cream, warm

· 3 T. butter, melted in the heavy cream

· Salt and pepper

· Pinch of mace

· 4 green onions, sliced

Preparation

1. In a large dutch oven, add the diced bacon and cook over medium low heat until the bacon has rendered and is crispy. Remove the bacon and reserve. Add the onion and garlic to the pan and saute until fragrant and cooked. Season with salt and pepper. Next add the cabbage, potatoes, and apples. Cover with water and bring to a boil. Boil until the potatoes and cabbage are cooked. 15 minutes – approx., could be longer. When everything is cooked, drain the water well. Add the pan back to the stove with the heat OFF and mash while adding the warm cream and butter mixture. Combine well. Do not overwork. Season with salt and pepper and a pinch of mace. Transfer to a bowl and top with the sliced green onions and reserved crispy bacon.