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Easy Colcannon

This tasty and traditional Irish recipe for buttery potatoes and cabbage is good any time of year. —Pam Kennedy, Lubbock, Texas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

Ingredients

  • 1-1/2 pounds red potatoes, cut into 1-inch cubes
  • 7-1/2 cups chopped cabbage
  • 8 green onions, chopped
  • 1 cup fat-free milk
  • 1/3 cup reduced-fat butter
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Place potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook over medium heat for 12-15 minutes or until potatoes are almost tender, adding the cabbage during the last 5 minutes of cooking.
  • Meanwhile, in a small saucepan, combine green onions and milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until onions are soft.
  • Drain potato mixture. Mash with milk mixture, butter, salt and pepper.
Editor's Note
This recipe was tested with Land O'Lakes light stick butter.
Nutrition Facts
3/4 cup: 131 calories, 4g fat (2g saturated fat), 11mg cholesterol, 320mg sodium, 22g carbohydrate (5g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

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