Good Food, Good Life, 365 – Red Potato Colcannon

Red Potato Colcannon

1 pound small red potatoes, scrubbed, cut in half or in large chunks
1 tablespoon olive oil
1/2 cup onion, thinly sliced
6 cups green cabbage, thinly sliced (about 1/2 head)
1 cup non-dairy milk (approximate)
1 teaspoon salt
1/4 teaspoon white pepper

Steam potatoes until just cooked through. Transfer to a large bowl and cover to keep warm.
Meanwhile, heat olive oil in large skillet over medium heat. Add onion and cook until translucent, about 2 minutes. Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes.
Reduce heat to low. Stir in milk, salt and white pepper. Cover and cook until the cabbage is tender, about 8 minutes. Add the cabbage mixture to the potatoes. Mash with a potato masher or a large fork to desired consistency. Makes 4 servings.

Sue’s tip

Turn this dish into soup by adding vegetable broth and a little more milk. Delicious!