In the mood for Irish food this week? Check out this truly classic Irish dish before St. Patrick’s Day. The Culinary Institute of America in Hyde Park provides this super tasty take on potatoes colcannon that everyone can enjoy.
Makes 6 servings
1 lb cabbage, large dice
3½ cups chicken stock or water
2½ lbs Yukon Gold potatoes, peeled and quartered
1 cup whole milk
¼ cup sliced scallions
Salt and pepper, to taste
1/4 cup melted butter
4 slices of bacon, cooked crisp and crumbled
2 Tbsp minced fresh parsley
1 green pepper and 1 white onion, sautéed and sliced, for garnish (optional)
In a large saucepan, bring cabbage and stock/water to a boil. Reduce heat; cover and simmer for 10 to 12 minutes or until tender.
Drain, and reserve cooking liquid. Cover cabbage with plastic wrap and keep warm.
Place cooking liquid and potatoes in a large 6-quart saucepan; add enough additional water to cover the potatoes. Bring to a boil. Reduce heat; cover and cook for 15 to 17 minutes, or until tender. Drain and keep warm.
In a small saucepan, bring milk to a boil; remove from the heat.
In a large bowl, mash potatoes with scallions. Add milk mixture; mash until blended.
Mix in the cabbage, salt, and pepper. Garnish with the melted butter, bacon, and parsley, as well as with green pepper and white onion, if desired.
Per serving: 256 calories, 8.5 g protein, 40 g carbohydrates, 4.5 g fiber, 7.5 g total fat (4 g saturated fat), 611 mg sodium, 23 mg cholesterol.