Cabbage and Potatoes (Colcannon)
Tools Required:large (4-quart) saucepan, measuring cups and spoons, colander, large (10-inch) skillet, knife and cutting board, grater, food masher (optional), 8×8-inch baking dish
Servings Prep Time
8people 45minutes
Cook Time Passive Time
15minutes 10 minutes
Difficulty Cost
Moderate Inexpensive!
Servings Prep Time
8people 45minutes
Cook Time Passive Time
15minutes 10 minutes
Difficulty Cost
Moderate Inexpensive!
Potatoes:
Cabbage:
Garnish: (optional)
Instructions
For potatoes:
  1. Scrub potatoes, removing dark spots, sprouts, and any areas that are green under the skin. Peel russet potatoes, but leave the peeling on if using thin-skinned potatoes like red or Yukon Gold. Cut into 1 to 2-inch chunks.
  2. Place potatoes in a large saucepan and cover* with water (about 6 cups). Add salt. Cover pan and bring to a boil over medium-high heat. (Watch carefully so it doesn’t boil over.) Immediately reduce heat to medium-low and simmer uncovered until potatoes are just becoming soft, about 5 to 7 minutes. NOTE: While potatoes cook, Skip down and begin to prepare cabbage.
  3. When potatoes are done, scoop out 1/2 cup cooking liquids if desired, then drain in a colander. Return potatoes to the pan. Immediately add 2 tablespoons butter to melt.
  4. Add yogurt and milk (or reserved cooking liquids). Mash with a wooden spoon, fork, or food masher to desired consistency. NOTE: Beat with a mixer if you want a very smooth texture, but don’t overdo it or they will become gummy. Cover to keep warm.
For cabbage:
  1. While potatoes are cooking, chop onion. Heat butter in a large skillet over medium-low heat and add onion. Cook and stir while you continue.
  2. Cut cabbage into 1/4-inch-thick slices, then coarsely chop. Add cabbage, salt, pepper, and hot sauce to onions. Cook and stir until tender, about 5 to 7 minutes.
To assemble and bake:
  1. Preheat oven to 450°F (unless you plan to cook it later). Spray or rub oil into baking dash.
  2. Stir cabbage mixture into mashed potatoes.
  3. Grate cheese. Add half to the potato-cabbage mixture, then pour into baking dish. Smooth off the top and sprinkle remaining cheese evenly over it. NOTE: At this point, you can bake it, or cover with plastic and refrigerate up to 1 day ahead.
  4. Bake uncovered until top is browned, about 20 minutes. NOTE: If you made this ahead and refrigerated it, cook at 375°F for 40 to 45 minutes, to heat through thoroughly.
  5. Let stand about 10 minutes before serving. Sprinkle chopped parsley on top if desired.
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