Red Potato Colcannon

Photo by Henya B.
Adapted from recipe.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from recipe.com

Ingredients

  • 1

    pound small red potatoes, scrubbed and cut in half

  • 1

    tablespoon butter

  • 1/2

    cup onion, thinly sliced

  • 6

    cups green cabbage, thinly sliced (about 1/2 head)

  • 1

    cup low-fat milk,

  • 1

    teaspoon salt

  • 1/4

    teaspoon white pepper

Directions

1. Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and cover to keep warm. 2. Meanwhile, heat butter in a large nonstick skillet over medium heat. Add onion and cook until translucent, about 2 minutes. Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes. 3. Reduce heat to low. Stir in milk, salt and white pepper; cover and cook until the cabbage is tender, about 8 minutes. Add the cabbage mixture to the potatoes. Mash with a potato masher or a large fork to desired consistency.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: