Colcannon
Recipe: #12124
February 19, 2014
Categories: Side Dishes, Cabbage, Potatoes, Irish, St Patricks Day, Sunday Dinner, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"A St. Patrick’s day favorite, a mixture of creamy potato mash with cabbage. For a variation, sub out half of the potatoes with parsnips, you can add in cooked diced bacon also"
Original is 3-4 servings
Ingredients
Nutritional
- Serving Size: 1 (478.9 g)
- Calories 477.7
- Total Fat - 23.3 g
- Saturated Fat - 14.4 g
- Cholesterol - 68.1 mg
- Sodium - 267.3 mg
- Total Carbohydrate - 62.1 g
- Dietary Fiber - 10.4 g
- Sugars - 4.7 g
- Protein - 8.4 g
- Calcium - 97.8 mg
- Iron - 2.9 mg
- Vitamin C - 66.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.
Step 2
Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens. Cook the cabbage for 3-4 minutes, or until wilted and have given off some of their water. Add the green onions and cook 1 minute more.
Step 3
Pour in the cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens. Add salt and pepper to taste.
Step 4
Serve hot with a knob of butter in the center.
Tips
No special items needed.
2 Reviews
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