Loaded Colcannon

4 pounds moderately starchy potatoes (e.g. Yukon gold), peeled and cut into large chunks (you can use a higher starch potato like russets but medium starchy will give you the best texture)

4 slices thick-cut bacon, diced

2 cups chopped kale

2 cups shredded cabbage

1 medium leek, chopped, thoroughly rinsed and drained

½ cup quality unsalted butter (1 stick)

½ cup heavy cream, warmed

½ cup whole milk, warmed

4 ounces Irish white cheddar, shredded

3 green onions, chopped

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

Directions at daringgourmet.com

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