Colcannon
Humble veggies…cabbage, potatoes and onions cooked and mashed. Colcannon is a budget lover’s dream!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Vegetable
- Method: stove
- Cuisine: Irish, American
Ingredients
Scale
- 5 Yukon Gold potatoes or russet or Idaho, peeled, diced, about 1 pound
- 1/2 head green cabbage, sliced into 1/4-inch slices
- 3/4 cup milk
- 2 tablespoons butter, divided
- 2 teaspoons canola oil
- 1 large onion, peeled, thinly sliced
- Salt and pepper
Instructions
- Place potatoes in a large pan, cover potatoes with cold water. Bring the water to a boil, then reduce to simmer. Cook until potatoes are tender, about 20 minutes.
- Meanwhile, in a large skillet, over medium heat, melt add 1 tablespoon butter and 2 teaspoons oil. Add cabbage and onion. Cook until vegetables are wilted and softened, about 10-15 minutes.
- When the potatoes are fork tender, drain the water and return the potatoes to the pan. Add milk to the pan, along with a tablespoon of butter. With a potato masher, mash the potatoes thoroughly into the milk mixture until the potatoes are pretty smooth though a few lumps are OK. Stir the cabbage and onions into the mashed potatoes.
- Season with salt and pepper.
Notes
The cooked colcannon keeps up to 4 days in the refrigerator. Cover to keep it from drying out. Reheat, covered, in the microwave at 50% power until heated through. Or heat in oven, covered, at 350℉ until heated through, about 15 minutes.
Nutrition
- Serving Size: 1 cup
- Calories: 210
Find it online: https://www.livebest.info/colcannon/