Instructions

1. Bring a large pot of salted water to a boil and add the potatoes. Cook until tender, about 15 minutes in boiling water.
2. While the potatoes are cooking, heat a pan over medium heat and cook sliced bacon, stirring often, until it is nicely crisped, about 2 to 3 minutes.
3. Then add chopped onion (green onions could be used as well) to the pan and cook until soft and translucent, about 5 to the 6-minute max.
4. Add washed and chopped kale to bacon and onion, then cook until wilted but still bright green, 3 to 4 minutes. Remove from the heat and set aside. If you want softer kale you could steam it prior to sauteing. I add a pinch of salt and pepper just to season kale a bit but no more than a pinch.
5. Use a potato masher or an electric mixer to make a nice smooth mash. Hand masher will make potatoes more chunky, so use it if you like your potatoes that way.
6. Add the butter and half and a half (cream or milk) to the potatoes and continue to mash until the large lumps are gone. Add salt to taste and black pepper, then mix well. I like adding garlic powder to the mashed potatoes so just add about 1/4 teaspoon or more if you would like to the mashed potatoes and stir well. Also, add enough salt to please your taste buds.
7. Mix in the mashed potatoes bacon, kale and onion mixture. Taste the colcannon and season with salt and pepper as needed. Serve hot and top with a pat of butter.