Colcannon
a recipe that serves 6-8 by
Ingredients:
1 small green cabbage (1 to 1 1/2 pounds), cored, cut into 1/4″ to 1/2″ strips
1 medium-large onion, cut in half then cut into 1/4″ strips and separated
2 cloves of garlic, minced
2 teaspoons of olive oil
4 tablespoon lightly salted butter, divided into 2 equal parts
5 potatoes (2 1/2 to 3 pounds), peeled and cut into large chunks
3/4 cup 2% milk
Directions:
1. In a medium pot with cold water add potatoes, make sure they are fully covered by the water and some to spare. Bring to a boil, and boil the potatoes until they are fork tender (approximately 30 minutes). Strain the potatoes when they are done.
2. While the potatoes are cooking, in a small frying pan sprayed with pam, heat oil. When oil is hot add garlic and saute until garlic is barely browned.
3. While the potatoes are continuing to cook, in a large frying pan sprayed with pam, melt 2 tablespoons of butter. Then add the onion and cabbage and mix. Cover and on medium heat cook the mix. (Approximately 25 minutes.) Onions should be translucent and tender, cabbage should be soft, mix should be barely browned, if any browning occurs. Stir and mix every 5 minutes.
4. When potatoes are done, put into a large bowl and begin to smash the potatoes with a potato masher, while melting the last 2 tablespoons of butter in the microwave for 30 seconds or less. Pour in the melted butter, garlic and milk into the potatoes and mash well until they are slightly lumpy mashed potatoes.
5. Add the cabbage mix to the mashed potatoes and fork mix them together thoroughly.