Irish Colcannon
 
Ingredients
  • 5 Small Russet Potatoes(about 2 lb.)
  • ½ small Green Cabbage, cored, thinly sliced
  • ¼ Yellow Onion, diced
  • ½ C. Milk
  • 1 T. Butter
  • 1½ t. Coarse Salt(or 1 t. table salt)
  • Butter, for garnish
  • Parsley, chopped, for garnish
Instructions
  1. Peel the potatoes and cut into a ½" cubes. Place in a small pot and cover with water. Bring to a boil. Turn the heat down to medium and simmer for 15 minutes, or until tender. Drain and place back in pot.
  2. While the potatoes are cooking, place the cabbage, onion, milk, butter, and salt in a small saucepan. Heat to a simmer and cover with a lid. Cook, covered, for 5 minutes, or until cabbage is tender. There should still be a few tablespoons of liquid in the pan.
  3. Pour the remaining liquid into the pot with the potatoes and mix with a hand mixer until smooth and fluffy. You could do this in a stand mixer fitted with a paddle attachment or you could mash the potatoes by hand, as well.
  4. Add the cabbage to the potatoes and mix in until well distributed. Transfer to a serving bowl and garnish with a few pats of butter and a sprinkling of chopped parsley.
Nutrition Information
Serving size: Serves 4-6
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/03/14/irish-colcannon/