RECIPE: Mashed Potatoes with Cabbage (Colcannon)
Por el Banco de Alimentos de Houston
Febrero 18, 2025
Mashed Potatoes with Cabbage (Colcannon)
Ingredientes
- 2 lbs russet potatoes about 2 large potatoes, scrubbed and chopped into chunks
- 1 lbs cabbage ½ medium cabbage, quartered, cored and thinly cut
- 2 tbsp olive oil extra virgin
- 2 garlic cloves chopped
- 2 tbsp green onions about 3 green onions chopped
- 2/3 cup low-fat milk or unsweetened almond milk
- 1/2 tsp salt if desired
- black pepper to taste, optional
Instrucciones
- Cover potatoes with water in saucepan, add ½ teaspoon salt and bring to boil. Reduce heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 minutes. Do not drain water, but use a skimmer or a slotted spoon to transfer potatoes from the pot to a bowl.
- Bring water back to a boil and add cabbage. Cook uncovered until tender, approximately five to six minutes. Drain.
- Heat olive oil over medium heat in a large, heavy nonstick skillet, and add green onions. Cook, stirring until they soften, about three minutes.
- Add potatoes to skillet. Smash potatoes to a coarse mash in the pan with a potato masher or back of spoon.
- Stir in milk and mix together well until potatoes have absorbed all the milk.
- Stir in cabbage and season with ⅛ teaspoon salt (if desired) and pepper to taste.
- Stir together until heated through and serve.
Notas
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