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With this recipe, I put a bit of a twist on the traditional Irish colcannon (typically made with mashed potatoes and cabbage or kale) by using sweet potatoes alongside regular potatoes and cooking the cabbage with beer. Creamy mashed potatoes, smoky bacon bits, and malty beer meld together into a very rich and filling dish. I found this made a great meal on a cold night although for those of you looking to be less decadent, it would also work very well as a side dish.<\/span><\/p>\n Ingredients:<\/p>\n *Feel free to use all potatoes or all sweet potatoes – if using all sweet potatoes, you may want to roast them instead of boiling them. I like to use potatoes with a high starch content to get a smoother mashed potato texture (potatoes with a low starch content will give you mashed potatoes with lumps – so use those if that’s what you prefer). Method: <\/span><\/div>\n<\/div>
\nIrish Colcannon, Two Ways<\/span><\/strong>
\nYield: 4 servings<\/span><\/p>\n\n
\n**You can substitute a pound or so of kale.
\n***I used a homebrewed stout here, but any brown ale, porter, or stout should work – the most important thing is to use a beer where you’re more than willing to drink the rest! The sweetness of the beer you use will determine how much, if any, brown sugar you will need to add.<\/p>\n
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