- Have you ever tried a potatoes colcannon recipe? SO GOOD. -
It’s Saint Patrick’s Day week, so I’m keeping with the theme. Besides, a lot of you probably still have half a head of cabbage hiding in your crisper, just begging to be used lest it turn into a science experiment. Why not make colcannon mashed potatoes? I’m not a big cabbage fan myself, but you can mix anything with mashed potatoes and I’ll probably eat it.
This colcannon recipe is super simple and is actually a decent way to sneak veggies into the food of a kid or overly stubborn adult. I know some of-age folks who still won’t eat their greens, so when I invite them over for dinner the gloves come off as far as what’s in where. I’m not above hiding kale in a blended soup, and I sure as hell don’t have a problem with stuffing cabbage in my mashed potatoes. I’m also too lazy to peel my potatoes, so anyone who eats at my house get a double-shot of nutrients. Yay.
- 6 large russet potatoes, cut into cubes (peeled or not)
- 4 tablespoons extra virgin olive oil
- 1 onion, chopped coarsely
- 4 cloves of garlic, minced
- 1/2 head of cabbage, chopped into about 2″ x 1/2″ strips
- 1/2 cup milk of your choice (soy or cow’s milk, I used soy)
- 1/3 cup butter or margarine
- Salt and pepper
- Heat a large pot of boiling water and set potato cubes to boil for 15 minutes, or until they are fork-tender. While potatoes are boiling, heat olive oil in a large saucepan over medium heat. Once the oil starts to shimmer, add in onions and cook for a minute, then add in garlic. Cook until onion are soft, about 4 minutes. Add in cabbage and cook for about 5 minutes, or until wilted and soft.
- Once the potatoes are soft, mash them up with milk and butter until they are fairly smooth. Add in cabbage mixture and smash a bit more – you don’t want to mash the cabbage completely, but you do want it slightly macerated. Season with salt and pepper and serve with your favorite St. Pat’s Day dish.