Colcannon Potatoes

  • 2 pounds cabbage, shredded
  • 2 cups water
  • 4 pounds potatoes, peeled and quartered
  • 2 cups milk
  • 1 cup chopped green onions
  • Salt and coarsely ground pepper to taste
  • 1/4 cup butter, melted
  • Crumbled cooked bacon and minced fresh parsley

Directions

  • In a large saucepan, bring cabbage and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain, reserving cooking liquid. Keep cabbage warm.
  • Place cooking liquid and potatoes in a large saucepan; add enough additional water to cover the potatoes. Bring to a boil. Reduce heat; cover and cook for 15-17 minutes or until tender. Drain and keep warm.
  • In a small saucepan, bring milk and onions to a boil; remove from the heat. In a large bowl, mash potatoes. Add milk mixture; beat until blended. Beat in the cabbage, salt and pepper. Drizzle with the melted butter, bacon and parsley. Yield: 12-16 servings.

Nutritional Facts3/4 cup (calculated without salt and bacon) equals 149 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 50 mg sodium, 26 g carbohydrate, 3 g fiber, 4 g protein.

From Taste of Home

Advertisements
This entry was posted in recipes, taste of home and tagged , , , , , , , , , , . Bookmark the permalink.

One Response to Colcannon Potatoes

  1. Jenny says:

    sounds great!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s