Colcannon Potato And Cabbage Recipe

Irish Colcannon Recipe (Slow Cooker Mashed Potatoes and …

WEBNov 7, 2021 · Step by Step Directions. Step One – Gather russet potatoes, cabbage, chicken bouillon cubes, garlic powder, and …

1. Add the peeled potatoes and chopped cabbage to the slow cooker. Add the chicken boullion cubes, garlic powder and onion powder.
2. Pour over just enough water to cover the potatoes and most of the cabbage. It is okay if some of the cabbage isn't under water. Don't fill your slow cooker to the tip top, or you risk it overflowing during the cooking time.
3. Place the lid on the slow cooker. Cook on HIGH for 4.5 hours.
4. When the cooking time is up, drain the water off the potatoes and cabbage.

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Colcannon (Irish Mashed Potatoes) Small Town Woman

WEBJan 28, 2024 · Place potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil over medium-high heat. Reduce the …

1. Place potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender. Drain well making sure to remove excess water. Add 4 tablespoons butter and cream. Cover and let the butter melt.
2. Meanwhile melt 2 tablespoons of butter in a large skillet over medium heat. Add the onion and cook until tender. Add cabbage and cook until tender and lightly browned on the edges: approximately 7-8 minutes.
3. Mash potatoes and gently stir in the cabbage mixture and half of the chopped bacon. Season with salt and pepper to taste. Top with remaining chopped bacon. Cut the remaining tablespoon of butter into pats. Make small well in top and add remaining butter.

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Colcannon EatingWell

WEBApr 22, 2024 · 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. …

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.

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