Last Tuesday was St. Patrick’s Day. Did you do anything to celebrate? We didn’t do anything big on St. Patrick’s Day but I did manage to make some Irish food. I also wore green to school that day because when you teach elementary school you dress the part.
In celebrating St. Patrick’s Day I wanted to bring a taste of Ireland to my kitchen and what better way to do that then use Kerrygold cheese and butter! Surprisingly enough I’ve never made Colcannon. It’s a traditional Irish side dish made using potatoes and cabbage. Since potatoes are basically a food group for me and my husband loves cabbage, putting the two of them together into one dish is kind of like a dream come true for the two of us.
To prepare the dish I made homemade mashed potatoes using sour cream, Kerrygold unsalted butter, and boiled potatoes. After they were mashed to the proper consistency I pan fried the cabbage with some garlic and onions. I mixed everything together and put it in a baking dish.
The best part of the whole dish was sprinkling the Kerrygold Dubliner cheese and Skellig cheese on top of it. It’s not a lot of cheese, just enough to give the potatoes some of the delicious, creamy flavor of Dubliner and a touch of sweetness from the Skellig. It really added a lot to this already awesome dish.
The potatoes were the perfect side dish to go with our baked chicken. It was filling and tasted great. It was like eating a pumped up version of mashed potatoes with the flavors from the cabbage and onions along with the cheese on top. My husband and I couldn’t stop eating the potatoes and in fact finished them off for lunch the next day. I can’t wait to make this again!
- 3 large potatoes, peeled and cut into 8 pieces
- 4 T. Kerrygold unsalted butter
- ½ t. salt
- 1 t. black pepper
- ½ c. sour cream
- 1 egg
- 2 T. Kerrygold unsalted butter
- 3 c. cabbage, shredded or chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 chicken bouillon cubes
- ¼ c. Kerrygold Skellig cheese
- ¼ c. Kerrygold Dubliner cheese
- Place the potatoes in a large pot of boiling water. Cover and boil for 20 minutes. Drain and return to the pot.
- Add the salt, pepper, butter, sour cream, and egg to the potatoes and mash until desired consistency is reached. Set aside.
- Heat the remaining butter in a large skillet over medium heat.
- Add in the cabbage, onion, and garlic. Saute for 10 minutes. Remove from heat and stir in the chicken bouillon cubes, stirring until they dissolve.
- Add the cabbage mixture to the potato mixture and mix until combined.
- Preheat the oven to 375 degrees.
- Pour the potato and cabbage mixture into a large baking dish. Bake for 20 minutes.
- Remove from oven and sprinkle with the Skellig and Dubliner cheeses. Return to oven and continue baking for 10 minutes.
- Serve hot.
I received products from Kerrygold for this post but all opinions are 100% my own.