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

Idaho® Potato Cheesy Ale & Cheddar Colcannon

6 Idaho® potatoes

1/4 pound smoked bacon, chopped

1/2 head of green cabbage, julienned

1/4 (1/2 cup) pound butter

1 cup half-and-half

8 ounces (2 cups) Wisconsin smoked cheddar, shredded

1 bunch green onions, diced

6 ounces (3/4 cup) ale

2 rosemary sprigs

1. Peel potatoes and cut into 1/4-inch thick slices and place in boiling water until potatoes are soft.
2. While the potatoes are cooking, dice the bacon into 1/8-inch pieces and cook in a sauté pan until crispy. Add the julienned cabbage. Cook until cabbage has become soft.
3. Drain the potatoes.
4. In a mixing bowl, mash potatoes and add butter, half-and-half, cheese and green onions. Fold in the ale, as well as the bacon/cabbage mixture. Garnish with 2 rosemary sprigs.

Makes 4 servings.

Recipe and photograph provided courtesy of Idaho Potato Commission.