Recipes

Colcannon

by Peg M

• class="MsoNormal" style="margin: 0in 0in 0pt">6 medium potatoes peeled and quartered

  4 cups shredded cabbage

  1 cup chopped onion

  ¼ cup butter

  ½ to ¾ cup milk

  1 tsp salt

  1/8 tsp pepper

  1 Tbsp snipped parsley

   

Cook potatoes in salted water 20 to 25 minutes, drain. Meanwhile combine cabbage and onions, cook in small amount salted water for 15 minutes, drain. Mash potatoes; beat in butter and milk (as much as necessary to make fluffy). Add salt and pepper. Stir in cabbage and onions. Sprinkle with parsley.