– Have you ever tried a potatoes colcannon recipe? SO GOOD. –
It’s Saint Patrick’s Day week, so I’m keeping with the theme. Besides, a lot of you probably still have half a head of cabbage hiding in your crisper, just begging to be used lest it turn into a science experiment. Why not make colcannon mashed potatoes? Growing up, I wasn’t a big cabbage fan myself, but when I was younger, you could mix anything with mashed potatoes and I’d have probably eaten it. (Sidenote: my favorite mashed potatoes recipe were always made with sweet potatoes – pure gold to a kid!)
This colcannon recipe is super simple and is actually a decent way to sneak veggies into the food of a kid or overly stubborn adult. I know some of-age folks who still won’t eat their greens, so when I invite them over for dinner the gloves come off as far as what’s in where. I’m not above hiding kale in a blended soup, and I sure as hell don’t have a problem with stuffing cabbage in my mashed potatoes. I’m also too lazy to peel my potatoes, so anyone who eats at my house get a double-shot of nutrients. Yay.
Colcannon Mashed Potatoes Recipe
Ingredients
- 6 large russet potatoes cut into cubes (peeled or not)
- 4 tablespoons extra virgin olive oil
- 1 medium onion chopped coarsely
- 4 cloves of garlic minced
- 1/2 head of cabbage chopped into about 2″ x 1/2″ strips
- 1/2 cup milk of your choice (soy or cow’s milk, I used soy)
- 1/3 cup butter or margarine
- Salt and pepper
Instructions
- Heat a large pot of boiling water and set potato cubes to boil for 15 minutes, or until they are fork-tender. While potatoes are boiling, heat olive oil in a large saucepan over medium heat. Once the oil starts to shimmer, add in onions and cook for a minute, then add in garlic. Cook until onion are soft, about 4 minutes. Add in cabbage and cook for about 5 minutes, or until wilted and soft.
- Once the potatoes are soft, mash them up with milk and butter until they are fairly smooth. Add in cabbage mixture and smash a bit more – you don’t want to mash the cabbage completely, but you do want it slightly macerated. Season with salt and pepper and serve with your favorite St. Pat’s Day dish.
Recipe Notes
Nutritional analysis is based on using butter not margarine.
This content was originally posted on FearlessFresh.com.
