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Red Potato Colcannon

  • 30 m
  • 30 m
EatingWell Test Kitchen
“There are countless variations on this classic Irish potato-and-cabbage combination—ours is made with steamed red potatoes, sautéed cabbage and just a touch of butter.”


    • 1 pound small red potatoes, scrubbed and cut in half
    • 1 tablespoon butter
    • ½ cup onion, thinly sliced
    • 6 cups green cabbage, thinly sliced (about ½ head)
    • 1 cup low-fat milk
    • 1 teaspoon salt
    • ¼ teaspoon white pepper


  • 1 Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and cover to keep warm.
  • 2 Meanwhile, heat butter in a large nonstick skillet over medium heat. Add onion and cook until translucent, about 2 minutes. Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes.
  • 3 Reduce heat to low. Stir in milk, salt and white pepper; cover and cook until the cabbage is tender, about 8 minutes. Add the cabbage mixture to the potatoes. Mash with a potato masher or a large fork to desired consistency.
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