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Colcannon

Colcannon

Colcannon

Lamb

Colcannon is a classic Irish side dish that couples mashed potatoes with cabbage or kale. We use low-fat milk instead of the more traditional cream-and-butter combination for a lighter, but no less delicious, profile. Serve this healthy side with lamb, salmon or roast chicken any time of year--there's no need to save it just for St. Patrick's Day.

Ingredients

  • 6 sprigs fresh thyme

  • 1 cup low-fat milk

  • 6 cloves garlic, peeled

  • 6 scallions, sliced

  • 5 cups finely shredded green cabbage, (about 1 pound)

  • 4 medium Yukon Gold potatoes (about 1 pound), peeled and cut into 2-inch chunks

  • Salt & freshly ground pepper to taste

  • 2 tablespoons chopped fresh parsley

Description

  1. Tie thyme sprigs with twine or in a cheesecloth bag. Combine milk, garlic and thyme in a small saucepan. Bring to a simmer over medium heat. Reduce heat to low and simmer gently until garlic is soft, 5 to 10 minutes. Discard thyme.

  2. Transfer the milk mixture to a blender and puree until smooth. Return to the pan and stir in scallions. Cover and set aside.

  3. Bring 1 inch salted water to a boil in a large pot. Add cabbage, cover and cook until very tender, 8 to 10 minutes. Drain well.

  4. Meanwhile, place potatoes in a large saucepan and cover with cold salted water. Bring to a boil, reduce heat to medium and cook, covered, until tender, 10 to 15 minutes.

  5. Drain the potatoes and return to the pan. Mash with a potato masher or hand-held electric mixer. Gradually add the milk mixture to the potatoes, stirring until smooth. Stir in cabbage and season with salt and pepper. Transfer to a warmed bowl and garnish with parsley.

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