Colcannon Recipe
A side dish recipe you'll love, this Caramelized Cabbage and Onion Colcannon is buttery, salty, sweet, and fabulous.
Servings: 8 servings
Cost: $5
Equipment
- 1 hand mixer
Ingredients
- 3 pounds yukon gold potatoes
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 1/2 cups sliced Vidalia onion about one large onion
- 1 head savoy or green cabbage core removed and sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 4 ounces room temperature cream cheese
- 1/2 cup half and half
- 4 tablespoons butter softened
- salt and pepper to taste
Instructions
- Add the potatoes to a large pot of salted water and bring to a boil over medium-high heat. Turn the heat down and simmer until the potatoes are fork tender, approximately 20 minutes.
- While the potatoes are cooking, heat the olive oil in a large skillet. Stir in the butter until melted.
- Add the onion. Cook until softened and beginning to caramelize. Add the cabbage. Cook until wilted and golden brown. Season with salt and pepper.
- Drain the potatoes and mash with a potato masher or fork. Add the cabbage, cream cheese, half and half and butter.
- Continue to mash by hand until combined. Season with salt and pepper, to taste. Serve immediately
Nutrition
Serving: 1g | Calories: 283kcal | Carbohydrates: 31g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 444mg | Potassium: 970mg | Fiber: 7g | Sugar: 5g | Vitamin A: 575IU | Vitamin C: 62.5mg | Calcium: 134mg | Iron: 6.2mg