Recipes

Irish Mashed Potato Croquettes
with Guinness® Draught Cheese Sauce

paired with Guinness Draught

Recipes & Pairings

Irish Mashed Potato Croquettes
with Guinness® Draught Cheese Sauce

Mains
Prep time:
2 Hours
Cooking time:
30 Mins
Serves
4-6

Ingredients

Ingredients for Croquette:

2 cups cold Colcannon

2 large egg yolks

½ cup grate parmesan

1 cup AP flour

2 whole large eggs, whipped

2 cups panko breadcrumbs, seasoned with salt and pepper

Vegetable Oil

Beer Cheese Dipping Sauce

 

Ingredients for Leek & Kale Colcannon:

1.75 pounds Yukon gold potatoes, peeled and diced

4 tablespoons butter

2 leeks, slice very thin up to pale green part

1 cup kale shaved thin

2 cloves of garlic, grated on a rasp

2 cups shredded SAVOY cabbage

½ cup heavy cream

 

Ingredients for Guinness® Draught Cheese Sauce:

2 12 oz. can evaporated milk

½ cup Guinness® Draught

1.5 tablespoons Dijon

1 tablespoon Worcestershire sauce

8 oz sharp cheddar cheese, freshly grated

8 oz pepper jack cheese, freshly grated

2 tablespoons cornstarch

Prep time:
2 Hours
Cooking time:
30 Mins
Serves
4-6

Mix together colcannon, egg yolks, parmesan cheese and flour. Form into golf-ball sized balls. Coat in whipped whole eggs, coat in seasoned panko and place on wire-racked sheet pan. Refrigerate for at least 2 hours. Heat oil to 350°F and deep fry balls for 3-4 minutes or until golden brown.

Serve with Guinness cheese dipping sauce and a garnish of chopped parsley

Leek & Kale Colcannon:
Start potatoes off in SALTED cold water. Bring to a boil and then immediately to a gentle simmer. Cook until knife tender, drain and let dry out. Mash

Heat butter until just melted. Season and gently sauté leeks until translucent and soft, 10 minutes. Add in kale and cabbage and cook for another 5 minutes. Add in garlic and cook for 20 seconds. Add in cream and potatoes off heat and mash until smooth. Season with salt and pepper.

Guinness Cheese Sauce:
Set a medium saucepan to low heat. Add in evaporated milk, Guinness® Draught and Dijon and whisk together until uniform and smooth. Toss grated cheese and cornstarch together in a bowl until totally coated. Whisk in cheese and heat, stirring constantly, for about 5 minutes until all the cheese is melted and the sauce is silky and smooth.