Red Potato Colcannon

1. 1

   Bring 1 inch of water to a boil in a Dutch oven.

2. 2

   Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes.

3. 3

   Transfer to a large bowl and cover to keep warm.

4. 4

   Meanwhile, heat butter in a large nonstick skillet over medium heat.

5. 5

   Add onion and cook until translucent, about 2 minutes.

6. 6

   Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes.

7. 7

   Reduce heat to low.

8. 8

   Stir in milk, salt and white pepper; cover and cook until the cabbage is tender, about 8 minutes.

9. 9

   Add the cabbage mixture to the potatoes.

10. 10

    Mash with a potato masher or a large fork to desired consistency.

* Per serving · 4 servings · Values may vary.

No additional tips available.