Idaho Potato Cheesy Ale & Cheddar Colcannon

Peel potatoes and cut into 1/4-inch thick slices and place in boiling water until potatoes are soft.

While the potatoes are cooking, dice the bacon into 1/8-inch pieces and cook in a sauté pan until crispy. Add the julienned cabbage. Cook until cabbage has become soft.

Drain the potatoes.

In a mixing bowl, mash potatoes and add butter, half-and-half, cheese and green onions. Fold in the ale, as well as the bacon/cabbage mixture. Garnish with 2 rosemary sprigs.