Colcannon is a classic Irish side dish that couples mashed potatoes with cabbage or kale. We use low-fat milk instead of the more traditional cream-and-butter combination for a healthier profile.
6 servings, scant 1 cup serving each
Active Time: 30 minutes |
Total Time: 30 minutes
6 sprigs sprigs fresh thyme
1 cup low-fat milk
6 cloves garlic, peeled
6 scallions, sliced
5 cups finely shredded green cabbage, (about 1 pound)
4 medium Yukon Gold potatoes (about 1 pound), peeled and cut into 2-inch chunks
Salt & freshly ground pepper to taste
2 tablespoons chopped fresh parsley
Tie thyme sprigs with twine or in a cheesecloth bag. Combine milk, garlic and thyme in a small saucepan. Bring to a simmer over medium heat. Reduce heat to low and simmer gently until garlic is soft, 5 to 10 minutes. Discard thyme.
Transfer the milk mixture to a blender and puree until smooth. Return to the pan and stir in scallions. Cover and set aside.
Bring 1 inch salted water to a boil in a large pot. Add cabbage, cover and cook until very tender, 8 to 10 minutes. Drain well.
Meanwhile, place potatoes in a large saucepan and cover with cold salted water. Bring to a boil, reduce heat to medium and cook, covered, until tender, 10 to 15 minutes.
Drain the potatoes and return to the pan. Mash with a potato masher or hand-held electric mixer. Gradually add the milk mixture to the potatoes, stirring until smooth. Stir in cabbage and season with salt and pepper. Transfer to a warmed bowl and garnish with parsley.
Per serving :
1 g Fat;
0 g Sat;
0 g Mono;
3 mg Cholesterol;
21 g Carbohydrates;
4 g Protein;
3 g Fiber;
84 mg Sodium;
476 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable
Tips & Notes
Make Ahead Tip: The potatoes can be prepared up to 1 hour ahead and kept warm, covered, over a larger pan of barely simmering water.