Colcannon

Ingredients

• potatoes, peeled and chopped2 lb
• cabbage, chopped.5 head
• onion, chopped1 piece
• butter2 tbsp
• milk or cream.5 cup
• Salt and pepperTo taste

Instructions

1. 1

   Step 1

   Boil 2 lbs of peeled and chopped potatoes until tender. Drain and mash.

2. 2

   Step 2

   In a separate pan, sauté 1/2 head of chopped cabbage and 1 chopped onion in 2 tbsp of butter until softened.

3. 3

   Step 3

   Mix the mashed potatoes with the cabbage and onion mixture.

4. 4

   Step 4

   Stir in 1/2 cup of milk or cream to reach desired consistency.

5. 5

   Step 5

   Season with salt and pepper to taste.

6. 6

   Step 6

   Serve hot with a knob of butter on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Colcannon can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.