This version of colcannon also calls for red potatoes with the skin on, which adds color as well as nutrients and fiber. And they are mashed with low-fat milk rather than cream or bacon fat.

Potatoes are central to Irish cuisine and it's hard to imagine a St. Patrick's Day celebration that could avoid them. For cooks looking for a way to offer potatoes and other traditional ...

Colcannon with Kale is a classic Irish side dish that combines creamy mashed potatoes with tender greens for a flavorful and ...

Thursday is St. Patrick’s Day. In other words, the day when half your office workers, even those who are conspicuously not Irish (the accent gives it away), return from lunch a bit tipsy. For ...

Directions. Drop the potatoes into a medium saucepan of boiling water. Lower the heat and simmer them until tender, 15 to 20 minutes, then drain.

There are a ton of misconceptions associated with the world’s celebration of our collective Irishness, not the least of which is the menu. For instance, the dish that is perhaps most associated ...

Colcannon may be prepared ahead and reheated later in a 350– oven for about 20-25 minutes. Leftovers may be formed into farls (potato cakes) and fried in bacon fat until crisp and brown on both sides.

As St. Patrick’s Day approaches, the potatoes, corned beef and cabbage are piled high in the supermarkets. Millions of Americans claim some Irish ancestry and honor the patron saint of Ireland ...

INGREDIENTS: 2 to 2 1/2 pounds Yukon gold potatoes, cut in large chunks; Kosher salt; 3 tablespoons unsalted butter, divided, room temperature, plus more for serving (optional) ...

The colcannon is eaten from around the outside of the heap, ... When the potatoes are cooked, drain them and return them to the pot, and place the pot back over medium-low heat.