In my version of classic Irish Colcannon Potatoes I've combined creamy red-skinned potatoes with sautéed sweet green cabbage, and tossed in some smoky crumbled bacon and a sprinkling of green onion. This dish is far too delicious to save for St. Patrick's Day!
To cleanly and easily cook your bacon place it on a foil-lined rimmed baking sheet and bake it at 400 degrees F for about 15 minutes or until it reaches the desired crispness. Remove from oven and transfer cooked bacon to paper towels to drain. Blot grease with additional paper towels.
I used 2% reduced fat milk with an excellent result. If you want a richer dish, use whole milk, half and half, or heavy cream.