Mashed Potatoes with Cabbage (Colcannon)
Ingredients
- - 2 pounds russet potatoes about 2 large po-tatoes, scrubbed and chopped into chunks
- - 1 pound cabbage ½ medium cabbage, quartered, cored and thinly cut
- - 2 Tbsps. extra virgin olive oil
- - 2 garlic cloves chopped
- - 2 Tbsps. green onions about 3 green onions chopped
- - ⅔ cup low-fat milk or unsweetened almond milk
- - ½ + ⅛ tsp salt if desired
- - Black pepper to taste
Instructions
- 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.
Notes
You can see more recipes and what produce are in our pantries today in Product Seasonality Resource or click here for other recipes.
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