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Colcannon

by Kim Sopczyk on Jul 12, 2011

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Servings
8 servings
Course
Side Dish

Ingredients

  • 3 pounds russet potatoes
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 cups finely shredded cabbage (or kale)
  • salt and pepper, to taste
  • 1/4 cup butter, divided
  • 1/3 cup low fat milk

Instructions

  1. Peel and dice potatoes. Place in a large pot and cover with water by one inch.
  2. Bring to a boil, covered, over high heat. Remove cover, reduce heat to medium and allow potatoes to cook for 12-15 minutes or until tender when pierced by fork.
  3. Meanwhile, heat olive oil in a large skillet. Add onion and garlic. Cook, stirring occasionally, until onion is softened, about 3 minutes.
  4. Add cabbage, season with salt and pepper and cook until soft, about 15 minutes. Drain potatoes and return to pot.
  5. Add two tablespoons of the butter and milk. Mash. Fold in the cabbage mixture.
  6. Season with salt and pepper, if desired. Top with remaining butter.

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