Red Potato Colcannon
.
Yield
4 servingsPrep
5 minCook
24 minReady
30 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
red skinned potatoes
small, scrubbed and cut in half |
|
| 1 | tablespoon |
butter
|
|
| ½ | cup |
onions
thinly sliced |
|
| 6 | cups |
cabbage
thinly sliced (about 1/2 head) |
|
| 1 | cup |
milk, low-fat
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
white pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
red skinned potatoes
small, scrubbed and cut in half |
|
| 15 | ml |
butter
|
|
| 118 | ml |
onions
thinly sliced |
|
| 1.4 | l |
cabbage
thinly sliced (about 1/2 head) |
|
| 237 | ml |
milk, low-fat
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
white pepper
|
|
Directions
Bring 1 inch of water to a boil in a Dutch oven.
Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes.
Transfer to a large bowl and cover to keep warm.
Meanwhile, heat butter in a large nonstick skillet over medium heat.
Add onion and cook until translucent, about 2 minutes.
Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes.
Reduce heat to low.
Stir in milk, salt and white pepper; cover and cook until the cabbage is tender, about 8 minutes.
Add the cabbage mixture to the potatoes.
Mash with a potato masher or a large fork to desired consistency.
