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Easy Irish Colcannon

Serves 8


1 1/2 pounds red potatoes, cut into 1-inch dice
7 cups chopped cabbage
1 cup fat-free milk
8 green onions, chopped
1/3 cup butter
Kosher salt, to taste
Black pepper, to taste


  1. Place potatoes into a Dutch oven, and cover potatoes with water. Bring water to a boil. Reduce heat to medium, cover Dutch oven, and cook potatoes until they are tender, about 12 to 15 minutes. Add cabbage during last 5 minutes of cooking time.
  2. While potatoes are cooking, combine milk and green onions in a small saucepan. Bring milk to just boiling; reduce heat and simmer, uncovered, until onions are soft, about 5 to 6 minutes.
  3. Drain potatoes and place into a serving bowl. Add butter and milk mixture to bowl; mash potatoes to desired consistency. Season potatoes with salt and black pepper.
Holiday: St. Patrick's Day
Season: Spring