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Colcannon (Mashed Potatoes with Cabbage)

Serves 4 to 6

This recipe for colcannon is so good. Even some of my friends who do not particularly care for cabbage love it in these mashed potatoes. Most of the traditional recipes use cabbage, but some substitute kale. Serve this easy side dish for your next St. Patrick's Day dinner or any occasion.

Ingredients

  • 1 small head cabbage
  • 1 pound white or Yukon gold potatoes (4 or 5 medium potatoes)
  • 2 tablespoons butter, more as needed, preferably unsalted
  • 1 large onion, chopped
  • Milk
  • Salt and pepper to taste

Clean the cabbage and slice into 1/4 to 1/2 inch wedges; chop the wedges into small pieces. Cook in lightly salted boiling water until tender, about 20 minutes. Drain well.

Meanwhile, sauté the onions in 2 tablespoons butter in a small skillet until soft and slightly caramelized. Peel the potatoes; cook in lightly salted boiling water until tender. Drain well and mash. (I think this is best if the mashed potatoes have a slightly chunky texture, but that is optional.) Add milk as needed. Stir in the onions and cabbage. Taste for seasoning and add extra butter if desired. Serve immediately or keep warm on a very low burner. Stir well and make certain they are still hot before serving.

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