St. Patrick's Day is 'round the corner, therefore we're giving Irish cuisine a gander. While I can only claim to be Irish-ish, I do know a thing or two about marrying potatoes and butter.
Colcannon is a traditional Irish dish that is basically mashed potatoes mixed with kale or cabbage, green onion, and Irish bacon, which is similar to Canadian bacon. Colcannon is a revered dish in Ireland; there are even songs written about it! While I'm not likely to write a song about my colcannon rendition, I will sing its praises. In addition to kale and green onions, this dish contains pancetta, because I like thin, crispy, bacon-like bits in my mashed potatoes. Who knew kale could taste so good, enveloped in fluffy mashed potatoes and salty pieces of pancetta?
Family members and longtime friends often take great amusement at my career of choice, as I was a remarkably picky eater in my early years. I was no run-of-the-mill fussy child; until my teens, I turned my nose up at even the most basic, revered, and seemingly inoffensive of comfort foods: mashed potatoes. Perhaps I was prejudiced against the delightful spud due to an early negative experience — in the wrong hands they can be reminiscent of wallpaper paste — yet still, of all of my food phobias I've overcome, this might be the craziest and most embarrassing. 
Since that first revelatory bite, I've devoured them with relish and have experimented with all sorts of novel add-ins, but I keep coming back to their most simple, unadorned iteration. Bolstered by naught but cream, butter, and salt, this pared-down side might not sound like much to write home about, but don't let that dissuade you. Rather, these are the essence of potato and more than worthy of your Thanksgiving table this year.
If you find yourself drowning in russet potatoes after Thanksgiving – I know I usually tend to buy way too much – fret not. Here's a creative way to use them up. Mash them, and then bake them with a cheesy, breadcrumb crust for a crunchy, creamy, and indulgent dish. You can also use any leftover mashed potatoes you have from your holiday feast and just skip a few of the recipe steps! 
It all begins by selecting your potato: Either one high in starch, like a tough-skinned russet, or waxy (like a thin-skinned, yellow potato). My personal favorite are Yukon Golds, which have a buttery flavor and creamy consistency. Peel them prior to cooking, since otherwise they'll be too hot to handle. Boil them until soft, but not yet dissolving in the pot. Once cooked, steam off any remaining moisture completely, as they need to be as dry as possible before mashing. 
I herald 