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Add a photoAn Irish potato dish, colcannon is mashed potatoes with cabbage or kale and a dollop of butter on top. This recipe changed little from Craig Cliaborne, The New York Times Menu cook Book, 1966.
This is featured by 2007-2014 Netta Belle's Choice cookbookinabox "Reg. U.S. Pat. & Trdmk Off." All Rights reserved.
Ingredients
- 2 pounds white potatoes
- 2 teaspoons salt
- 3 cups finely diced kale
- 3 tablespoons minced onion
- 3 tablespoons butter
- 1/8 teaspoon white pepper
- 1 to 2 tablespoons milk
Directions
- Preheat oven to 400 F
- Peel, dice and cook potatoes in boiling water with 1/2 teaspoon salt until tender, about 20 minutes.
- Drain potatoes, return to sauce pan and mash potatoes.
- Wash kale, cut away the stalks, finely dice the kale, cook in boiling water with 1/2 teaspoon salt until tender, about 5 minutes.
- Drain well and add to the mashed potatoes.
- Saute the onion in 1 1/2 tablespoons butter until translucent.
- Add to the potatoes and kale.
- Add 1 teaspoon salt, pepper and milk.
- Stir until smooth.
- Pour vegetable mixture into a greased baking dish, dot with 1 1/2 tablespoons butter or to taste.
- Bake 15 to 20 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 6 servings | |
| Calories 170 | |
| Calories from Fat 54 | 32% |
| Total Fat 6.18g | 8% |
| Saturated Fat 3.78g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 836mg | 35% |
| Potassium 721mg | 21% |
| Total Carbs 26.42g | 7% |
| Dietary Fiber 4.1g | 14% |
| Sugars 2.13g | 1% |
| Protein 3.45g | 6% |
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Menus and Pairings
Goes Well With: breaded pork cutlet, roasted pork, baked chicken
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