when I read the recipe, my first thought was "something without sugar and very little fat can't taste that great", but it was delicious! I didn't have white pepper, so used black pepper, and added a little thyme, otherwise followed the recipe.
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.
9 Reviews for Red Potato Colcannon
When I made this recipe, it did not come out looking like the picture. The cabbage was well overcooked and pale. I think it would have been better to skip the last step and just cook the cabbage as described in the second step and skip boiling it for 8 minutes in the milk. The second night I added dill and more butter and it was much improved. Either a little vinegar or sour cream might also be of benefit.
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.
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. :)