Fluffy potatoes with sautéed cabbage are a classic, delicious Colcannon recipe that’s perfect for a St. Patrick’s Day feast.
Equipment
- Medium saucepan
- 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
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Instructions
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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.
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Step 2
Drain, add three tablespoons butter and milk, and return potatoes to pot. Mash until desired consistency is reached.
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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.
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Step 4
Mix cabbage and potato together. Top with remaining butter and green onion. Serve!
