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.
Red Potato Colcannon
From EatingWell: March/April 2007
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.
7 Reviews for Red Potato Colcannon
Substituted olive oil for the butter just to make it a bit more healthy. Yum
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. :)
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.
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.