Trusted local news leader for Prescott area communities since 1882
Wed, Sept. 18

Cooking with Diane: Irish Colcannon Potatoes

I love trying new recipes and discovering new tastes. These potatoes are so good they will become a regular at our dinners. Hope you try them!

Irish Colcannon Potatoes

Ingredients:

2 pound of red baby potatoes

6 tablespoon butter

3 garlic cloves (diced)

½ medium green cabbage (chopped)

4 slices bacon (fried crisp)

2 green onions (chopped)

¾ cup warm milk

1 teaspoon onion powder

1 teaspoon salt

Directions:

Boil potatoes in a large pot, leaving skins on until soft.

In a skillet cook bacon until crisp, remove bacon set aside.

Add 3 tablespoons butter to bacon drippings, add chopped cabbage saute until soft, add garlic and cook about 2 minutes more. Add to the potatoes in pot the cabbage, garlic, milk, remaining butter, onion powder, salt and pepper. Leaving skin on potatoes mash all ingredients with a potato masher as potatoes should be chunky not smooth. Add salt an pepper to your taste.

Put into serving dish garnish with crumbled bacon and green onions.

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