Recipes
Colcannon
- Servings: 6
- Difficulty: Easy
- Time:
- Provided by: Chris Koetke
- 1 small head green cabbage (about 1 pound)
- 2 pounds Idaho potatoes peeled and cut into large dice
- 6 Tablespoons butter, softened
- 1 small yellow onion, diced
- 3/4 cup milk
- 2 Tablespoons minced green onions
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
Ingredients Print Recipe
Directions
1. Quarter the cabbage and remove the core. Cut into 1-inch pieces.
2. Place potatoes and cabbage in a large pot and cover with 1-inch of cold water.
3. Bring to a boil. Reduce heat to a simmer, cover and cook until the potatoes are fork tender, about 20 minutes.
4. Drain. Place potatoes and cabbage in a bowl and cover to keep warm.
5. In the same pot, melt butter over medium heat, add onions and saut� for 3 minutes or until translucent. Add milk.
6. When the milk is hot, add the cooked cabbage, potatoes, green onions, salt, and pepper.
7. Using a potato masher, mash the mixture over low heat. When coarsely mashed, spoon onto a serving platter and serve. If the colcannon is too thick, add more milk.
