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Colcannon

Western.Chefs's picture
Ingredients
  Potatoes 1⁄2 Pound, peeled and quartered (Use Medium Ones)
  Broccoli 4 Ounce (1 Bunch)
  Salt 1 Teaspoon
  Chopped onion 2 Tablespoon
  Butter/Margarine 2 Tablespoon, divided
  Hot milk 2 Tablespoon
  Salt 3⁄4 Teaspoon
  Ground black pepper 1 Dash
  Garlic powder 1 Dash
Directions

Peel potatoes and quarter.
Wash and trim broccoli.
Cut large stalks in halves or quarters.
Place potatoes and broccoli in separate saucepans with 1-inch boiling water and 1/2 teaspoon salt in each; cook, covered, until tender.
Saute onions in 1 tablespoon butter or margarine.
Drain, and mash potatoes with remaining butter or margarine, hot milk, and seasonings.
Drain and chop broccoli very finely.
Add to potatoes along with onion.
Beat well.
Place bowl over a pan of hot water while beating to keep potatoes hot.
Spoon into a serving dish and garnish top with a bud of cooked broccoli, if desired.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Vegetable

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