• Peel, cube, and cook potatoes in a pot of boiling water until fork tender.
• Crisp bacon in a large skillet. When cooked remove and place on a paper towel. Crumble bacon when cool enough to handle.
• Reserve fat in the skillet.
• Add cabbage and onion to the skillet with the bacon fat and sauté over medium heat until onions become translucent.
• Add garlic and cook for another minute. Remove from heat.
• Drain potatoes and rice them into a large mixing bowl. Add butter and milk, whip potatoes until smooth (add milk only as needed for consistency).
• Fold in cabbage and onion mixture, two-thirds of the bacon, and parsley.
• Season with salt and pepper to taste.
• Transfer Colcannon into a serving dish and top with some butter, and the remaining bacon. Garnish with some fresh ground black pepper, and parsley.

Croquettes

• Place mashed potatoes and onions in a large mixing bowl. In a small bowl beat the egg yolks and add to the potatoes.
• Add the flour, milk, and salt and pepper. Mix until well combined and smooth. Cover bowl with plastic wrap and place in the refrigerator for about 30 minutes.
• Scoop out about a ¼ cup of the potato mixture and form into a ball, flatten ball into a patty and place on a parchment or wax paper lined baking sheet. Place baking sheet in the fridge for about 20 minutes to firm up for breading.

Breading

• Set up a breading station with three small bowls. Put about a ¼ cup of cornstarch in the first, the beaten egg in the second, and the bread crumbs in the third.
• Working with the chilled potatoes one at a time, dust a potato cake with the corn starch, dredge in the beaten egg, roll to coat with bread crumbs and then return to the baking sheet. Once all cakes are breaded, return to the fridge to firm up before frying.

Fry

• Pour about ½ inch of oil in the bottom of a large skillet. Heat oil to 170°F – 180°F or until it shimmers. You can also test the oil by flicking a bit of flour. If the flour sizzles the oil is ready.
• Carefully slide a few of the cakes at a time into the oil. Cook for about 3 – 4 minutes or until you see a golden color starting to form, carefully turn the cakes and fry for about the same amount of time.
• Remove from the oil and place on a wire rack over a sheet pan to drain.
• Delicious served with an Aioli as an appetizer.

• Heat the oven to 425°F and position the racks to divide the oven into thirds. Line two baking sheets with silicone mats or parchment paper and set aside.
• Wash and peel the potatoes, cut them into 1½ inch chunks, and place in a large pot. Fill the pot with cold water covering the potatoes by at least two inches and salt generously. Bring the potatoes to a boil over high heat. Reduce the heat to medium low and simmer until the potatoes are knife tender, about 15 minutes.
• Drain in a colander and rice the potatoes in to a large mixing bowl (use a potato masher if you do not have a ricer).
• While the potatoes are still warm, mix in the egg yolks one at a time, making sure each yolk is completely incorporated before adding the next.
• Add the butter, cream, salt, pepper, and nutmeg and stir until the butter has melted and the mixture is smooth. The consistency of the mixture needs soft enough to pass through a piping tip, yet firm enough to hold a shape.
• Transfer to a large piping bag fitted with a ½ inch star piping tip. Pipe shapes about 2½ inches in diameter directly on to the prepared baking sheets, spacing them about two inches apart (what ever shape you make it is important to make them all about the same size for even baking).
• If you prefer not to pipe the potatoes, You can drop mounds onto the baking sheets using a spoon, the same method you would use for drop biscuits.
• Tip: At this point Duchess potatoes can easily be frozen. Simply place your sheet pan of potatoes in the freezer for about 1 hour. Once the potatoes are completely frozen you can transfer them to a storage bag or container. When you are ready to use, place on a lined baking sheet and follow the same baking instructions.
• Spritz the potatoes lightly with cooking spray. I dusted this batch with some paprika for a bit of added color.
• Place pans in the heated oven and bake for 15 minutes.
• Rotate the pans top to bottom and front to back and continue baking until the tops of the potatoes are light golden brown, about 10 more minutes.
• Keep a close eye on your potatoes, the oven time will vary depending on the size and shape, as well as the moisture content.
• Let potatoes cool on the baking sheets for two minutes before transferring them onto a serving platter.

• Position a rack in the upper half of the oven and heat to 350° F. Prepare a 9″ x 13″ baking dish or other shallow heat-resistant dish by apply a light coat of cooking spray or oil (gratins are to be prepared in shallow baking dishes offering a large surface area for crisping).
• Peel and cook potatoes. Rice or mash the potatoes into a large mixing bowl. Add the cottage cheese, sour cream, onion, gruyere, garlic powder, salt and pepper, and mix well (I added a small amount of chopped parsley for a touch of color).
• Place the potato mixture into your prepared shallow baking dish and smooth evenly with a spatula. Press the potatoes into the dish to remove air pockets.
• Top evenly with the shredded cheddar cheese and chopped parsley (I sprinkled the dish with a small amount of paprika to add a bit of color).
• Bake for 30 to 40 minutes or until the cheese has turned a golden brown.
• Allow to stand for 5 minutes before serving.