Ingredients for Alison's Colcannon
- 2 lbs Yukon Gold potatoes
- 1/2 cup (1 stick) butter
- 1/2 cup Nonfat Sour Cream
- 1 small head green cabbage, thinly sliced
- 4 green onions, sliced
- 2 garlic cloves, minced
- Salt and pepper, to taste
- Water, enough to cover
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How to Make Alison's Colcannon
- Place 2 lbs peeled and cubed Yukon Gold potatoes in a large pot. Add enough water to cover by about an inch.
- Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until potatoes are easily pierced with a fork.
- Drain the potatoes well.
- Return the potatoes to the pot. Add 1/4 cup (1/2 stick) of the butter and the sour cream. Mash until smooth and creamy.
- While the potatoes are cooking, melt the remaining 1/4 cup (1/2 stick) butter in a large skillet over medium heat.
- Add the minced garlic and sliced green onions to the skillet. Cook, stirring frequently, until softened, about 2-3 minutes.
- Add the thinly sliced cabbage to the skillet. Cover and cook for 8-10 minutes, or until the cabbage is tender-crisp, stirring occasionally.
- Gently stir the cooked cabbage mixture into the mashed potatoes.
- Season generously with salt and pepper to taste.
- Serve hot. Garnish with extra green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
27g
Fat
25g
Carbs
14g
