Red Potato Colcannon: These Paddy’s Day potatoes should be part of your celebration
There are countless variations on this classic Irish potato-and-cabbage combination. Ours is made with steamed red potatoes, sauteed cabbage and just a touch of butter.
Red Potato Colcannon
Active Time: 30 minutes
Total Time: 30 minutes
- 1 pound small red potatoes, scrubbed and cut in half
- 1 tablespoon butter
- 1/2 cup onion, thinly sliced
- 6 cups green cabbage, thinly sliced (about 1/2 head)
- 1 cup low-fat milk
- 1 teaspoon salt
- 1/4 teaspoon white pepper
1. 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.
2. 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.
3. 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.
Recipe nutrition per serving: 179 Calories, Total Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 11 mg, Carbohydrates: 31 g, Fiber: 5 g, Added Sugars: 0 g, Protein: 6 g, Sodium: 653 mg, Potassium: 842 mg, Folate: 24 mcg, Calcium: 154 mg.
Carbohydrate servings: 2.
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)