This traditional Irish side dish is a combination of three of my favorites: creamy mashed potatoes, buttery cabbage, and crunchy bacon.

Make this hearty comfort food recipe this St Patrick’s Day!

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Irish Potato Colcannon

Ingredients

• 5-6 Russset potatoes 2 1/2 lbs, peeled and cubed
• 1/2 head cabbage cored and chopped
• 4 slices thick cut bacon
• 3 tbsp salted butter divided
• 1/2 cup half and half
• 1/2 small yellow onion diced
• 1/2 tsp garlic powder
• pepper and additional salt to taste

Instructions

• Fill a medium pot halfway with water, add potatoes, sprinkle some salt in the water, and bring to a boil.
• Boil until the potatoes are fork tender, about 15 minutes.
• Drain and set aside.
• Meanwhile, cook the bacon in a large skillet until crisp.
• Remove to a paper towel lined plate to drain then chop. Reserve the bacon grease in the pan.
• Add the diced onion to the pan and cook with the bacon grease over medium heat for about 5 minutes until softened.
• Add the chopped cabbage and 1 tbsp salted butter to the pan with the onions. Season with garlic powder and pepper.
• Stir occasionally until cooked down, about 10 minutes. Remove from heat.
• Add half and half and 1 tbsp salted butter to the bowl of hot potatoes.
• Using a potato masher or hand mixer mash the potatoes, mixing until creamy. Season to taste with pepper and extra salt, if needed.
• Now add the cabbage mixture and bacon to the warm mashed potatoes. Mix well and scoop into a serving bowl.
• Add remaining tbsp of butter on top of the warm potatoes and serve.

I peeled and chopped about 6 small and medium Russet potatoes for this recipe. Yukon Gold potatoes are also delicious in this recipe.

Fill a medium pot halfway with water, add potatoes, sprinkle some salt in the water, and bring to a boil.
Boil until the potatoes are fork tender, about 15 minutes. Drain and set aside.

Cook the bacon in a large skillet until crisp.  
Remove to a paper towel lined plate to drain then chop. Reserve the bacon grease in the pan.

Add the diced onion to the pan and cook with the bacon grease over medium heat for about 5 minutes until softened.

Add the chopped cabbage and 1 tbsp salted butter to the pan with the onions. Season with garlic powder and pepper.

Stir occasionally until cooked down, about 10 minutes. Remove from heat.

Add half and half and 1 tbsp salted butter to the bowl of hot potatoes.

Using a potato masher or hand mixer mash the potatoes, mixing until creamy. Season to taste with pepper and extra salt, if needed.

Now add the cabbage mixture and bacon to the warm mashed potatoes.

Mix well and scoop into a serving bowl. 

Add remaining tbsp of butter on top of the warm potatoes and serve.

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Happy April Fool’s Day!

My funny family went all out today. My girls even covered my door with balloons so I had a surprise when I opened it this morning! So naturally, I had to surprise them too. I made them a special “dessert” to enjoy before dinner last night. I prepared creamy, thick mashed potatoes and dark brown gravy and presented them scooped in a parfait dish. The final addition? A bright cherry (tomato) on top! Voila you have a Mashed Potato Ice Cream Sundae for April Fool’s Day! 

My girls loved it and I hope your kids will love this April Fool’s food prank too!

Also check out 18+ Easy Food Pranks and Recipes for April Fool’s Day !

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April Fool’s Mashed Potato Ice Cream Sundae Prank

Makes 2 large sundaes

Ingredients

• 2 1/2 cups homestyle thick mashed potatoes homemade or packaged
• 1 cup brown gravy
• 2 cherry tomatoes

Instructions

• Prepare the gravy, stirring to remove any clumps. Let cool slightly.
• Heat potatoes. You can make homemade or use premade homestyle mashed potatoes. Stir and make sure they are smooth and warm.
• Using a medium ice cream scoop add 3-4 scoops of potatoes into each sundae glass.
• Drizzle on a few spoonfuls of gravy, making sure it goes down inside the glass.
• Top with a round cherry tomato.
• Serve your "ice cream sundae" and enjoy your fun food!

Three simple ingredients are all you need for this tasty, kid friendly “treat”!

I thought these large parfait glasses were perfect for my prank sundaes!

Mine are big so I used 3-4 scoops of potatoes but you could adjust according to the dish you serve it in.

Heat potatoes. You can make homemade or use premade homestyle mashed potatoes.

Stir and make sure they are smooth and warm.

Using a medium ice cream scoop add 3-4 scoops of potatoes into each sundae glass.

Drizzle on a few spoonfuls of gravy.

Make sure it goes down inside the glass so it looks like caramel drizzle.

Top with a round cherry tomato.

Serve your “ice cream sundae” and enjoy your fun food!

My kids are still talking about this funny trick! Hope you enjoy it as much as we did!

The post April Fool’s Mashed Potato Ice Cream Sundae Prank appeared first on For the Love of Food.

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CrockPot Loaded Mashed Potatoes

Ingredients

• 5 lbs russet potatoes peeled and cubed
• 2 cups chicken broth
• 3 tbsp butter unsalted
• 4 oz {1/2 block} cream cheese
• 8 slices cooked bacon chopped
• 2 cups cheddar cheese shredded
• 1/4 cup plus 2 tbsp green onions chopped
• salt and black pepper to taste

Instructions

• Place the potatoes in a Crock-Pot then cover with broth.
• Cover and cook on high for 4 hours.
• Mash the potatoes with the broth.
• Stir in  1/2 of the cheese, cream cheese, butter, bacon and 1/4 cup green onions.
• Season with salt and pepper.
• Top with the remaining cheese and green onions.
• Serve immediately or keep on warm in the Crock-Pot for up to 2 hours.
• Stir before serving.

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McGuire's Irish Boxtys

Ingredients

• 16 oz garlic mashed potatoes
• 1 egg beaten
• 1 cup seasoned bread crumbs
• vegetable oil for frying
• guacamole salsa, and horseradish sauce for dipping

Instructions

• Using a small ice cream scoop, section out mashed potatoes into balls on a large plate.
• Place the plate in the freezer for 30 minutes so they will be easier to handle.
• Fill a small saucepan with oil about 3/4 way full and heat over med high.
• Place beaten egg in one bowl and seasoned bread crumbs in another.
• Dip potatoes in egg then bread crumb mixture then place in hot oil.
• Once oil is hot but not smoking, you are ready to fry! {You can test the oil buy dipping the end of a wooden spoon in the oil and see if bubbles form}.
• Fry for just 30 seconds to a minute, until crispy brown.
• Drain on a paper towel and serve warm.
• Serve with salsa, guacamole, and horseradish cream

Notes

Optional: You can mix shredded cheddar cheese in with the mashed potatoes and then scoop into balls and freeze.

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