Irish Colcannon Mac and Cheese Cook the potatoes

Irish Colcannon Mac and Cheese Cook the potatoes in a pot of boiling water until fork tender. Allow to cool down completely. Peel with a pairing knife and shred with a box grater. Set aside. Heat a large pot over medium-high heat. Add the bacon and cook until crispy and browned. Remove with a slotted spoon and transfer to a plate lined with paper towels, to catch the excess fat. Remove all but 1 tablespoon of the bacon grease from the pot.

REMOULADE

REMOULADE Remoulade originated in France in a combination most closely resembling tarter sauce, bringing together mayonnaise, herbs, pickles, and capers. Danish remoulade has a mild, sweet-sour taste and a medium yellow color. Basic aioli sauce is really a garlic mayonnaise. Remoulade is a condiment/cold sauce, invented in France and popularized in New Orleans, that is usually aioli or mayonnaise based. There are many variations of remoulade sauce, as with aioli sauce.