Irish Colcannon Potatoes
Celebrate St. Patty's day with a hefty bowl of Irish Colcannon Potatoes made with leeks, cabbage and caramelized onions. The perfect side dish to grilled chicken
Ingredients
For Irish Colcannon Potatoes
- 2 lbs Russet Potatoes peeled and cut into chunks
- 1/4 cup Butter plus more for serving
- 1 Leek cleaned and chopped
- 1 large Onion Sliced
- 1/4 Head of Green Cabbage chopped
- 1 Green Onion chopped
- 1 cup Skim Milk
- Salt + Pepper to taste
Served with
- 1 bag Cooked Perfect® Fire Grilled Chicken Thighs
Instructions
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Place potatoes in a large pot covered with water. Add salt and bring to a boil until fork tender. About 15 to 20 minutes
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In the meantime, cook onion with 1 tablespoon of butter on medium low heat.
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When onion starts to soften, add salt and the rest of the butter and sprinkle the cabbage and leek. Cook until onion caramelizes, and the other veggies become tender. Season with salt and pepper
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When potatoes are tender, drain, and return to pot. Mash with milk, and add the veggies. Stir and test of seasoning
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Serve hot with a pad of butter in the middle and garnish with green onions
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Enjoy as a side to Cooked Perfect® Fire Grilled Chicken Thighs