For a buttery dish with wonderful texture and flavor, we make the comfort food known as “colcannon,” an Irish version of mashed potatoes with cabbage. —Peggy Goodrich, Enid, Oklahoma
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VERIFIED BY Taste of Home Test Kitchen
- 6 medium potatoes (about 2-3/4 pounds), peeled and quartered
- 3 cups chopped cabbage
- 1 medium onion, chopped
- 1/4 cup water
- 1/4 cup 2% milk
- 1/4 cup butter, cubed
- 1-1/4 teaspoons salt
- 1/2 teaspoon pepper
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 20-25 minutes or until tender.
- Meanwhile, in a large saucepan, combine cabbage, onion and 1/4 cup water; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until tender. Drain potatoes; return to pan. Mash potatoes, gradually adding milk, butter, salt and pepper. Drain cabbage; stir into potato mixture. Yield: 9 servings.
Originally published as Creamy Mashed Potatoes with Cabbage in Taste of Home Christmas Annual Annual 2015, p60