Name: Bobby Flay's Colcannon with Bacon Butter
Ingredients: 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes; Kosher salt and freshly ground black pepper; 1 cup whole milk; 6 bacon slices, cut into thirds; 8 tablespoons (1 stick) unsalted butter, softened at room temperature, divided; ½ head Napa cabbage, thinly sliced; 2 tablespoons apple cider vinegar; 1½ tablespoons whole-grain mustard; 2 tablespoons honey; ⅓ cup scallions, thinly sliced, divided

Ingredients

Scale

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1 cup whole milk
6 bacon slices, cut into thirds
8 tablespoons (1 stick) unsalted butter, softened at room temperature, divided
½ head Napa cabbage, thinly sliced
2 tablespoons apple cider vinegar
1½ tablespoons whole-grain mustard
2 tablespoons honey
⅓ cup scallions, thinly sliced, divided

Instructions

Place the potatoes in a large saucepan, cover with cold water by 2 inches, and add a generous amount of salt. Bring to a boil, reduce to a simmer, and cook the potatoes until they are fork-tender, about 20 minutes.
While potatoes are cooking, add milk to a small saucepan and bring to a gentle simmer over low heat, cover and keep warm.
For the bacon, place a large sauté pan over medium heat. Add the bacon to the pan and cook until crisp, flipping them occasionally to ensure even cooking. Transfer the bacon to a paper towel-lined plate, reserve the bacon fat, and set aside.
For the cabbage, place a large sauté pan over medium heat. Add 2 tablespoons of butter to the pan. Once the butter begins to foam, add the cabbage, season with salt and pepper, and cook for 3 minutes. Add the apple cider vinegar, mustard, and honey. Stir to combine and cook until wilted, about 5 minutes. Fold in 2 tablespoons of scallions and set aside.
Once the potatoes are completely cooked through and very soft, drain them well. Return the potatoes to the hot pot to help them dry out further. (Alternatively, you can dry them out in the oven.) Using a potato masher, crush the potatoes until they are just mashed and fluffy.
Add 4 tablespoons of butter to the crushed potatoes and fold to combine. Slowly add the warm milk to the crushed potatoes, a little at a time (you may not need all of the milk), folding the mixture until smooth. Season with salt and pepper and then cover to keep warm.
For the bacon butter, in a small bowl add the remaining 2 tablespoons of butter and 2 tablespoons of reserved bacon fat. Mix to combine and set aside.
To assemble the colcannon, add the cabbage mixture to the mashed potatoes and fold to combine. Transfer the potatoes to a serving bowl, top with the bacon butter, the remaining scallions, and crumbles of the bacon.