These potatoes can also be made with cooked kale, and they're also wonderful with sauteed leeks instead of the green onions.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 4 to 6
- 2 1/2 pounds potatoes, peeled and cut into small chunks
- 1 teaspoon salt
- 4 to 5 cups thinly sliced cabbage
- 1/2 cup thinly sliced green onions, optional
- 5 tablespoons butter
- 3/4 to 1 cup milk
- salt and pepper, to taste
Meanwhile, steam or boil the cabbage in lightly salted water until tender. Drain and set aside.
Mash the potatoes with the butter and 3/4 cup of milk. Add more milk, as needed. Stir in the green onions, if using, and drained cabbage. Taste and add salt and pepper, to taste.
A classic colcannon recipe from Terri, made with potatoes, green onions, and cabbage. This is a favorite Irish recipe for St. Patrick's Day from a Louisiana Cajun cook.
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