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Idaho® Potato Cheesy Ale & Cheddar Colcannon recipe

Potato Cheesy Ale & Cheddar Colcannon.

This creamy-buttery, ale-spiked versionof colcannon, a classic Irish side dish of mashed potatoes andcooked green cabbage, is loaded with crisp crumbled bacon, shreddedcheddar cheese and green onions.

Recipe: Idaho® PotatoCheesy Ale & Cheddar Colcannon

6 Idaho® potatoes1/4 pound smoked bacon, chopped1/2 head of green cabbage, julienned1/4 (1/2 cup) pound butter1 cup half-and-half8 ounces (2 cups) Wisconsin smoked cheddar,shredded1 bunch green onions, diced6 ounces (3/4 cup) ale2 rosemary sprigs

  • Peel potatoes and cut into 1/4-inch thickslices and place in boiling water until potatoes are soft.
  • While the potatoes are cooking, dice thebacon into 1/8-inch pieces and cook in a saut pan untilcrispy. Add the julienned cabbage. Cook until cabbage has becomesoft.
  • Drain the potatoes.
  • In a mixing bowl, mash potatoes and addbutter, half-and-half, cheese and green onions. Fold in the ale,as well as the bacon/cabbage mixture. Garnish with 2 rosemarysprigs.

    Makes 4 servings.

    Recipe and photograph provided courtesyof Idaho Potato Commission.

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