Idaho® Potato Cheesy Ale & Cheddar Colcannon


  • 6 (80-count) Idaho® Potatoes
  • 1/4 lb. smoked bacon, chopped
  • 1/2 head of green cabbage, julienned
  • 1/4 lb. butter
  • 1 cup half & half
  • 8 oz. Wisconsin smoked cheddar, shredded
  • 1 bunch green onions, diced
  • 6 oz. 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. In a mixing bowl, mash potatoes and add butter, half & half, cheese and green onions. Fold in the ale, as well as the bacon/cabbage mixture.
  4. Garnish with 2 rosemary sprigs.
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Yield: 4 servings
Calories: 765
Sodium: 736 mg
Fat: 52 g
Protein: 23 g
Cholesterol: 150 mg

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