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Colcannon Recipe

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This recipe for Colcannon is from The Vreeland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lbs of Russet potatoes, peeled and cut into 1& 1/2 inch pieces. One 1 & 1/2 pound Savoy or Napa cabbage. 1& 1/4 cups water. 1 cup milk. One green onion bunch chopped. 3/4 cup unsalted butter at room temp. Chopped fresh chives or green onion tops.
Directions:
Directions:
Cook potatoes in a large pot of salted boiling water until tender. Drain, Mash. Combine cabbage and water and boil , tossing frequently until water nearly evaporates. Mix the cabbage and the potatoes, combine milk, onions and butter. Season with salt and pepper. Mound the potatoes and make a well, add 1/2 cup butter to the well and sprinkle with the chives.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
St. Patricks Day favorite from Dad.

 

 

 

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