This recipe is a riff on colcannon, the Irish dish of potatoes and cabbage. Chopped greens or chopped herb, such as parsley, replace the cabbage. I also replaced some of the potato with celeriac, to great effect. In fact, one can do this dish entirely with roots other than potato. This will appeal to those of you who are eschewing carbs.

5 – 6 c (peeled) chopped potatoes or roots or a combination
3/4 c buttermilk, milk, milk substitute, or additional broth or potato water
2 – 3 T butter or oil, plus extra for greasing baking vessel
4 – 5 slices bacon, diced, optional or 2 T vegetable oil
1 c chopped onion or leek
4 – 5 c or so chopped greens stemmed if necessary, or 2 1/2 c chopped parsley
1/2 c water or broth, if needed
salt and pepper, to taste

1. Put potatoes in a large pot and cover with cold (salted) water. Bring to the boil and cook until tender. Drain, reserving cooking liquid. Return potatoes to cooking pot and add buttermilk, butter, salt, and pepper. Over low heat, mash the potatoes until desired consistency is reached. Cover and keep warm.

2. Meanwhile, cook bacon and onion in a large skillet until the onion is translucent and the bacon is nearly crisp. Or, heat oil and sauté onion until translucent. Add in greens or parsley and cook until the greens are wilted, adding some water or broth is the pan is dry to prevent sticking. Remove from heat.

3. Meanwhile, preheat oven to 375ºF. Grease a 2 quart baking vessel.

4. Transfer greens mixture to mashed potatoes or vice-versa. Combine well. Scrape into prepared baking vessel. Bake for 30 minutes, until the top is browned. If you like, you can prepare this a day ahead, refrigerating the unbaked mixture, adding 10 – 15 minutes to the baking time.