Colcannon
Ingredients
- 6 medium potatoes, peeled and quartered
- 4 C. shredded cabbage
- 1 C. chopped green onions
- 1/4 C. butter
- 1/2 - 3/4 C. milk
- 1 Tbs. snipped parsley
- Salt and pepper to taste
Directions
>Cook potatoes in salted water until tender. Drain. Meanwhile, cook cabbage for about 15 minutes; drain. Simmer chopped onions in the milk for about 10 minutes. Mash potatoes with an electric mixer. Beat in the butter and as much milk as needed to make them fluffy. Add salt and pepper. Stir in cabbage. Top with parsley. Serve with butter or gravy.
Yield: 6 Servings.
