Colcannon Mash With Blue Cheese
COLCANNON MASH WITH BLUE CHEESE
ah! the irish potato pops up again and this recipe teams it up with wonderfully creamy blue cheese.
Time: 30 minutes
- place the potatoes and scallions in a pan with the milk
- bring to the boil , cover and simmer until cooked
- mash the potatoes with the scallions and season
- spoon into to an ovenproof dish and top with blue cheese
- place under the broiler to brown
- once browned remove from the broiler and serve
Number Of Ingredients: 7
- salt & freshly ground black pepper
- ground mace
- blue cheese
I make this every St. Patrick's Day. My family loves it and I don't know why I don't make it more often. Don't forget to hide a dollar coin or two for the lucky children who find them.
Recipe From allrecipes.com
Provided by Chardonnay Queen
- Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Season the potatoes with salt, and mash with 6 tablespoons of butter, sour cream, egg, and milk.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole.
- Heat 1 teaspoon butter in a skillet over medium heat, and cook and stir the cabbage, leeks, and onion until the cabbage is tender and the onion is translucent, about 10 minutes. Crush 2 bouillon cubes into the cabbage mixture, and stir to blend and dissolve the cubes. Stir the cabbage mixture into the potato mixture until thoroughly mixed, and spoon into the prepared casserole.
- Bake in the preheated oven for 40 minutes; top with Cheddar cheese, and return to oven until the cheese melts, about 10 minutes.
Number Of Ingredients: 12
- 3 large potatoes, peeled and quartered, or more to taste
- 1 pinch salt
- 6 tablespoons butter, cut into small chunks
- ½ cup sour cream
- 1 egg
- 1 tablespoon milk, or as needed
- 1 teaspoon butter, or as needed
- 3 cups shredded cabbage
- 2 leeks, chopped
- 1 small onion, chopped
- 2 cubes chicken bouillon
- ½ cup shredded Cheddar cheese
MASHED POTATOES WITH BLUE CHEESE
Creamy mashed potatoes with the velvety flavor of blue cheese!
Recipe From allrecipes.com
Provided by soCalJRC74
- Place potatoes into a large pot and cover with cold water. Add about 1 1/4 teaspoon salt and bring to a boil over high heat. Reduce heat to medium and simmer until fork-tender, about 20 minutes. Drain well.
- Heat cream and butter together in a saucepan over medium-low heat, 3 to 5 minutes. Stir in blue cheese until smooth. Add sauce to potatoes and mash together until smooth. Season with remaining salt and pepper. Garnish with parsley.
Number Of Ingredients: 7
- 2 pounds Yukon gold potatoes, quartered
- 1 ½ teaspoons salt, divided, or to taste
- ½ cup heavy cream
- 4 tablespoons butter
- 4 ounces crumbled blue cheese
- ¼ teaspoon freshly ground black pepper, or to taste
- 2 tablespoons minced fresh parsley leaves
A traditional favourite coming from Britain. Super side dish for serving up on Saint Patrick's Day as the potato was a daily staple for the Irish country folk. Also known to us as 'Bubble & Squeak' which is traditional done to use up the left-overs of mashed potato and cabbage.
Recipe From justapinch.com
Provided by Rhonda Widgery
- 1. After scrubbing the potatoes peel or leave skins on; cut potatoes in good size pieces and boil in salted water until tender. This can be done by poking a sharp small knife into a potato chunk, if it slides off the potatoes are ready to be strained and mashed.
- 2. Once strained return the potatoes to the saucepan, add the butter and some of the hot milk and begin to mash gradually adding all the milk. The consistancy of the potatoes should be thick and creamy if you should have any lumps remove them. Season with salt and black pepper.
- 3. Core the head of cabbage and cut into pieces, place into cold water with the scallions and bring to a boil. Cook until turns to a bit of a darker colour and the flesh has soften. Add a couple of tablespoons of butter and cover with a lid for a couple of minutes in order to tenderize the cabbage.
- 4. Drain the cabbage thoroughly then chop it into small pieces. Crumble the cooked bacon and combine the bacon, cabbage and scallion with the mashed potatoes, stirring gently together.
- 5. What I do with my 'bubble & squeak' is place the potato mixture into pan and decorate using a wooden spatula in a swirling motion and brown under the broiler until slightly browned. As an addition sprinkle some grated cheddar cheese over the top before putting in under the broiler, of course this is optional.
Number Of Ingredients: 8
- 3 lb potatoes, russets
- 2 stick butter
- 1 1/4 c milk, hot
- 1 cabbage, head
- 4 scallions, finely chopped
- 1 lb bacon, cooked
- 1-2 sprig(s) parsley, garnish
- salt & pepper
BLUE CHEESE MASHED POTATOES
Add your favorite cheese to homemade or prepared mashed potatoes. Prepared mashed potatoes can be found in the refrigerated meat section of your local grocery store.
Recipe From tasteofhome.com
Provided by Taste of Home
Yield 5 servings.
- Heat potatoes according to package directions; stir in blue cheese. Serve immediately.
Number Of Ingredients: 2
- 1 package (24 ounces) refrigerated mashed potatoes
- 1/3 cup crumbled blue cheese
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