Colcannon
- Servings : 4
- Course : Side Dish
- Recipie Source : Cooking by Moonlight
Ingredients
- 4 large Yukon Gold potatoes
- 1 T olive oil
- 4 T butter
- 4 garlic cloves, minced
- 1 small head cabbage, thinly sliced
- Salt and pepper
- Pinch freshly grated nutmeg
- 4 scallions, chopped (white parts only)
- 1 c milk, heated
Instructions
- 1. Cut potatoes into several pieces. Place them in a saucepan and cover with salted water. Over medium-high heat, cook the potatoes, covered, for about 15 minutes, until they are fork tender.
- 2. Heat olive oil in a nonstick skillet, add garlic and cabbage. Season with salt, pepper, and nutmeg. Stir over medium heat for about 10 minutes, or until the cabbage is very tender.
- 3. Drain the potatoes and put them into a large pot or mixing bowl. Add the scallions and mash with a potato masher, then slowly add the milk, butter and cooked cabbage; mix well. Add salt and pepper to taste.
Instructions
- 1. Cut potatoes into several pieces. Place them in a saucepan and cover with salted water. Over medium-high heat, cook the potatoes, covered, for about 15 minutes, until they are fork tender.
- 2. Heat olive oil in a nonstick skillet, add garlic and cabbage. Season with salt, pepper, and nutmeg. Stir over medium heat for about 10 minutes, or until the cabbage is very tender.
- 3. Drain the potatoes and put them into a large pot or mixing bowl. Add the scallions and mash with a potato masher, then slowly add the milk, butter and cooked cabbage; mix well. Add salt and pepper to taste.
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