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Colcannon Recipe

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  • Author: Mavis Butterfield



2 pounds Russet potatoes, peeled and cut into large chunks
2 tablespoons kosher salt
6 tablespoons unsalted butter
3 cups of chopped cabbage
1/2 cup green onions, minced
1 cup milk {we used 2%}


Place the potatoes in a medium pot and cover with cold water, add salt and bring to a boil. Boil the potatoes until they are fork tender, drain into a colander.

After you have drained the potatoes into the colander, return the pot to the stove. Saute the cabbage in butter over medium high heat, about 3-4 minutes. Add the green onions and saute the cabbage and onions together for one more minute.

Pour the milk into the pot, stir, and then add the potatoes. Reduce heat to medium. Using a potato masher, mash the potatoes, making sure to mix the cabbage and green onions evenly into the potatoes.

Place in a serving bowl and top with a sprinkle of salt and a dab of butter.