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Red Potato Colcannon

March/April 2007

Your rating: None Average: 4 (44 votes)

There are countless variations on this classic Irish potato-and-cabbage combination—ours is made with steamed red potatoes, sauteed cabbage and just a touch of butter.



READER'S COMMENT:
"This Red Potato Colcannon was F-A-N-T-A-S-T-I-C! This St. Patrick's Day I wanted to cook some authentic Irish food that was both delicious and healthy. This side dish met all the requirements! I would highly recommend. You will be happy...
Red Potato Colcannon

7 Reviews for Red Potato Colcannon

03/21/2013
Anonymous
Great combination

We don't do low-fat cooking, so we substituted raw goat milk (from our own farm -- the only milk we drink now), and it was fantastic. I substituted black pepper for white -- no problem there. White pepper might be a little more subtle.

Filling, great nutrition
Comments
03/02/2013
Anonymous
This is the perfect comfort food.

Substituted olive oil for the butter just to make it a bit more healthy. Yum

So far every one I have made it for was pleased.
Comments
01/18/2013
Anonymous

This was a great easy recipe to use up the abundant amount of potatoes and purple cabbage I had. I used extra onions and garlic and replaced the milk with chicken broth instead. Soo yummy, and a little healthier that way. :)

Comments
09/05/2012
Anonymous
Very yummy and filling!

I made this for dinner tonight as a side for my meatloaf. They went together very well. I didn't have red potatoes so I just used my regular potatoes and was not disappointed. I found it a bit bland, so I added garlic salt, more pepper, and some chives. I also served it with some plain yogurt in place of sour cream. I will definitely make this dish again.

Healthy and filling.
Comments
07/11/2012
Easy to make, delicious comfort food!

This took even less time to prepare than it said. I already had shredded the cabbage a few days before when I picked up my CSA share. Also, you can do all the steps with onions and cabbage while the potatoes are cooking. I just lifted the steamer out of the dutch oven, poured out the cooking water, and mashed everything together in the dutch oven.
I didn't have white pepper, so I used black pepper, and it was fine.

Easy to prepare, inexpensive
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