Irish Colcannon Bites with Aged Gouda

Irish Colcannon Bites with Aged Gouda

Meet your new St. Patrick’s Day snack obsession: Irish Colcannon Bites loaded with creamy, nutty Aged Gouda. Bite-sized, buttery, and irresistibly cheesy—perfect for sharing (or not).

Irish Colcannon Bites with Aged Gouda

Ingredients

• 2 lbs (900g) of potatoes (Yukon Gold or Russet)
• 2 tbsp butter (plus more for frying)
• 1 small leek, finely sliced (or 1 cup green cabbage)
• 2 scallions, finely chopped
• 3/4 cup Rembrandt Gouda, aged 1 year, finely grated
• 1/4 cup warm milk or cream
• Salt and black pepper, to taste
• 1 egg, lightly beaten
• 1/2 cup all-purpose flour
• 1 cup breadcrumbs (panko works great)
• Neutral oil, for frying

Directions

1. Peel and cut potatoes into chunks. Boil in well-salted water until fork-tender (15-20 minutes). Drain well and let steam dry for a minute.
2. Melt butter in a skillet over medium heat. Add leek (or cabbage) and cook until soft and sweet, about 5 minutes. Season lightly with salt.
3. Mash potatoes with warm milk, sautéed greens, scallions, salt, and pepper. Fold in the aged Gouda while the mash is still warm until melted and creamy.
4. Let the mixture cool slightly, then stir in the egg. Chill for 20-30 minutes (this makes shaping easier). Roll into small balls.
5. Set up three bowls: flour, beaten egg, and breadcrumbs. Coat each bite in flour, then egg, then breadcrumbs.
6. Heat oil or butter in a skillet over medium heat. Fry colcannon bites in batches until golden and crisp on all sides, about 2-3 minutes per side. Drain on paper towels.
7. Finish with flaky salt and herbs. Serve with sour cream, mustard, or both.

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