Post by wilderness on Aug 1, 2023 11:39:08 GMT -5
Colcannon for One-Birdy
Potatoes
Prep Time: 10 minutes Cook Time: 35 minutes Servings: Serving: 1 Source: Onedishkitchen.com
Ingredients
2 medium russet potatoes (1 pound), peeled and cut into large chunks
1 teaspoon kosher salt
2 tablespoons salted butter , plus more for serving
1 cup lightly packed chopped cabbage
1 green onion , chopped
1 clove garlic , minced
½ cup 2% milk
Directions
See the recipe box below for ingredient amounts and full recipe instructions.
Put the potatoes in a small pot and cover with cold water by at least one inch. Add salt, and bring to a boil. Boil until the potatoes are fork tender, 15 to 20 minutes.
Drain the potatoes in a colander.
Return the pot to the stove and set over medium-high heat. Melt the butter.
Once the butter has melted, add the cabbage. Cook the cabbage for 3-4 minutes, or until wilted. Add the green onions and garlic and cook for 1 minute longer.
Pour in the milk, mix well, and add the potatoes. Reduce heat to medium.
Use a fork or a potato masher and mash the potatoes, mixing them up with the cabbage. Add salt, to taste and serve hot with plenty of butter.
Notes
Expert Tips
For the best colcannon, use russet potatoes or Yukon gold.
Be sure to add salt to the water when cooking the potatoes and drain the potatoes well after cooking.
Don't skimp on the amount of butter you use. Definitely add plenty of butter to the potatoes after they are cooked.
Try a bacon colcannon: Fry 1 to 2 slices of bacon in the pot until crispy. Follow the recipe as instructed, but instead of cooking the onions in butter, use the bacon drippings instead.
Nutrition
Serving: 1 serving, Calories: 579 kcal, Carbohydrates: 83 g, Protein: 13 g, Fat: 25 g, Saturated Fat: 16 g, Trans Fat: 1 g, Cholesterol: 70 mg, Sodium: 277 mg, Potassium: 1948 mg, Fiber: 6 g, Sugar: 9 g, Vitamin A: 824 IU, Vitamin C: 25 mg, Calcium: 204 mg, Iron: 4 mg
