Colcannon Potatoes

  • 1 medium head cabbage (about 2 pounds), shredded
  • 4 pounds medium potatoes (about 8), peeled and quartered
  • 2 cups whole milk
  • 1 cup chopped green onions
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 cup butter, melted
  • Minced fresh parsley
  • Crumbled cooked bacon

Instructions

  • Place cabbage and 2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 10 minutes. Drain, reserving cooking liquid; keep cabbage warm in separate dish.
  • In same pan, combine potatoes and reserved cooking liquid. Add additional water to cover potatoes; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 15-20 minutes. Meanwhile, place milk, green onions, salt and pepper in a small saucepan; bring just to a boil and remove from heat.
  • Drain potatoes; place in a large bowl and mash. Add milk mixture; beat just until blended. Stir in cabbage. To serve, drizzle with butter; top with parsley and bacon.

Nutrition Facts

  • 168 calories,
  • 5g fat (3g saturated fat),
  • 14mg cholesterol,
  • 361mg sodium,
  • 27g carbohydrate (6g sugars, 4g fiber),
  • 4g protein.
  • Diabetic Exchanges: 2 starch, 1 fat.

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