Colcannon
Experience the warmth and tradition of Irish cooking with this creamy and comforting Colcannon, made with mashed potatoes and sautéed cabbage.
Ingredients
Main Ingredients
- 2 pounds Potatoes Russet or Yukon Gold for best texture.
- 1 cup Cabbage, chopped Can substitute with kale for a twist.
- 1/2 cup Milk
- 4 tablespoons Butter Add more for serving if desired.
- to taste Salt
- to taste Black pepper
Instructions
Preparation
- Peel and chop your potatoes into even-sized pieces, about the size of a golf ball.
- Place the chopped potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.
Cooking Potatoes
- Boil the potatoes for about 15-20 minutes until tender when pierced with a fork.
- Drain them in a colander and return to the pot. Add butter and mash until light and fluffy.
Sautéing Cabbage
- In a separate skillet, melt a tablespoon of butter over medium heat.
- Add the chopped cabbage and a sprinkle of salt, sauté for 5-7 minutes until tender and slightly caramelized.
Combining Ingredients
- Add the sautéed cabbage into the mashed potatoes. Pour in the milk and stir until well combined.
Final Seasoning
- Season with black pepper and adjust salt to taste.
Serving
- Spoon colcannon into a serving dish. Create a well in the center and add a pat of butter for extra indulgence.
Notes
For perfect results, choose the right potatoes, take time to sauté the cabbage, and taste as you go. Leftovers can be stored in the refrigerator for 3-4 days.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 6gSodium: 200mgFiber: 3gSugar: 1g
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