This savory mashed potatoes colcannon recipe is perfect for Saint Patricks Day. Rich and creamy, it can be eaten with corned beef or a thick grilled steak.
Course Side Dishes
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Stephanie Stiavetti
6largerusset potatoescut into cubes (peeled or not)
4tablespoonsextra virgin olive oil
1/2headof cabbagechopped into about 2″ x 1/2″ strips
1/2cupmilk of your choice(soy or cow’s milk, I used soy)
1/3cupbutter or margarine
Salt and pepper
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.
Nutritional analysis is based on using butter not margarine.