Colcannon

1. 1

   Cover potatoes with water in large Dutch oven or pot; boil until tender, about 20 minutes.

2. 2

   While potatoes cook, trim and slice cabbage.

3. 3

   Add to pan, adding more water as necessary. Combine onion and evaporated milk in medium saucepan and simmer over medium heat until onion is soft, about 15 minutes.

4. 4

   When potatoes and cabbage are tender, drain water from pan.

5. 5

   Spoon potatoes into bowl and mash.

6. 6

   Add cabbage and milk-onion mixture; season with pepper to taste and serve.

7. 7

   8 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.