Irish Colcannon

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Ingredients

3 pounds Potatoes
1/2 pound Cabbage chopped or shredded
1 small Onion chopped
1/4 cup Butter
1/2 cup Milk I use skim milk
to taste Salt
to taste Pepper

Nutritional information

167
Calories
5g
Protein
6g
Fat
25g
Carbs
5g
Fiber
66 mg
Sodium

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Irish Colcannon

Features:

    A bag of chopped cabbage or “coleslaw mix” can be used for the cabbage in the dish. The carrots and purple cabbage add color to the dish.

    • Medium

    Ingredients

    Directions

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    In researching this Irish recipe I found that as with most historic staples, there are as many ways to make it as there are grandmothers with kitchens.

    I combined my favorite things from several different recipes. The result is every bit as delicious as the fictional Irish immigrants led me to believe.

    More importantly, three teenagers and a husband gave it 5 stars.

    Steps

    1
    Done

    Peel and chop potatoes. Boil until tender in salted water.

    2
    Done

    When the potatoes are nearly done, steam cabbage and onion in about 1/4 cup water until tender but not mushy.

    3
    Done

    Drain the potatoes and heat milk and butter in the potato pan until steaming but not boiling. Remove from heat.

    4
    Done

    Add the potatoes back in and mash with a fork or potato masher until smooth.

    5
    Done

    Drain any excess liquid from the cabbage and add to the potatoes, mixing well.

    6
    Done

    Serve with a pat of butter and sprinkling of chives if desired.

    Babs

    I love gelato, asparagus, and my basset hound, Fred. I'd rather be reading than cooking, so I'm always looking for ways to make things easier in the kitchen.

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