Colcannon

Ingredients

• 3 lbs yukon gold potatoes
• 1 head cabbage, cored and chopped
• 1¼ cups (2½ sticks) + 2 tbsp unsalted butter, divided
• ¾ cup milk, warmed
• 2 tsp Amoretti® Natural Ham Hock Type Extract W.S.
• 1 lb bacon, cooked and chopped
• 4 scallions, finely chopped
• 2 tbsp fresh parsley, chopped, for garnish

Directions

1. Steam potatoes for 30 minutes, until they are soft but not mushy.
2. Meanwhile, boil cabbage in unsalted water until it turns a darker color, about 10 minutes.
3. Add 2 tbsp butter to boiled cabbage, cover and let sit for 2 minutes.
4. Drain cabbage and set aside.
5. Remove potatoes from steamer and let cool slightly before chopping. (We prefer to keep the skins on, but you can remove them now if you'd like.)
6. Place chopped potatoes in a large bowl and mash with a potato masher.
7. Add remaining 1¼ cups butter gradually, then mix in hot milk.
8. Stir in Ham Hock Extract.
9. Fold in cabbage, bacon, and scallions.
10. Season with salt and pepper to taste.
11. Sprinkle with fresh parsley and serve warm with corned beef for an Irish feast!