Irish colcannon potatoes

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In honor of St Patty’s Day, our gut-expert, the Fairy Gutmother aka Carley Smith, put together a gut-healthy take on the traditional Irish colcannon potato recipe. Colcannon is an Irish favorite that blends the creamiest mashed potatoes you’ll ever have. This recipe sneaks in gut-healthy additions that aren’t even noticed in these creamy mashed potatoes ~ you can have your cake and eat it too :)

So many great gut-healthy benefits in this dish ~ potatoes are a resistant starch + leeks are a prebiotic, both of which help feed the good bugs in the gut. Sauerkraut is fermented cabbage, so it acts as a probiotic, which helps populate the GI tract with beneficial organisms.

Ingredients

  • 6 medium Russet potatoes, peeled & cubed

  • 3-4 bacon strips

  • 1 cup of cabbage, thinly sliced

  • 1 cup of sauerkraut

  • 1 yellow onion, chopped (we used 1-2 shallots)

  • 1 leek, chopped

  • 1tsp sea salt (we used Kosher salt)

  • 1/4 tsp freshly ground black pepper

  • 4 tbs butter

  • parsley for topping

Directions

  1. Preheat over to 375°F. Cook bacon on a sheet pan lined with foil until crispy, approximately 15-17 minutes.

  2. While bacon is cooking, fill a large pot with water and bring to a boil. Sprinkle some salt.

  3. Add potatoes and boil until softened (able to pierce with a fork but not mushy). Approximately 6-8 minutes.

  4. Add cabbage, shallot onion, and leek. Then continue to boil another 5-7 minutes.

  5. Remove from heat and strain ingredients.

  6. Place ingredients back into stockpot or mixing bowl and blend with an immersion blender until smooth. You can also place in a blender or food processor.

  7. Fold in kraut and broken up pieces of bacon and serve garnished with a little extra sea salt, freshly ground black pepper, and chopped parsley. Enjoy!