Idaho® Potato Cheesy Ale & Cheddar Colcannon

Ingredients

• 6 (80-count) Idaho® Potatoes
• ¼ lb. smoked bacon, chopped
• ½ head of green cabbage, julienned
• ¼ lb. butter
• 1 cup half & half
• 8 oz. Wisconsin smoked cheddar, shredded
• 1 bunch green onions, diced
• 6 oz. ale
• 2 rosemary sprigs

Directions

1. Peel potatoes and cut into ¼-inch thick slices and place in boiling water until potatoes are soft.
2. While the potatoes are cooking, dice the bacon into ⅛-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.