Fluffy potatoes with sautéed cabbage are a classic, delicious Colcannon recipe that’s perfect for a St. Patrick’s Day feast.

Prep
5 mins
Cook
25 mins
Serves
4
Ingredients
6
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Equipment

  • Medium saucepan

Ingredients

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  • 1.5 lbs Little Potatoes
  • 4 cups green cabbage, thinly sliced
  • 5 medium green onions, thinly sliced
  • 6 Tbsp unsalted butter, divided
  • 3/4 tsp kosher salt
  • 2 to 4 Tbsp whole milk

Instructions

  • Step 1

    Place potatoes in a medium saucepan and cover with one inch water. Bring to a boil and boil for 15 minutes until tender.

  • Step 2

    Drain, add three tablespoons butter and milk, and return potatoes to pot. Mash until desired consistency is reached.

  • Step 3

    Meanwhile, add one tablespoon of butter to a skillet and add cabbage and white parts of the green onion and sauté until cabbage is just starting to soften.

  • Step 4

    Mix cabbage and potato together. Top with remaining butter and green onion. Serve!