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Western.Chefs's picture
  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

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

Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 460 Calories from Fat 228

% Daily Value*

Total Fat 26 g40%

Saturated Fat 16.1 g80.4%

Trans Fat 0 g

Cholesterol 67.5 mg22.5%

Sodium 3459.1 mg144.1%

Total Carbohydrates 54 g18%

Dietary Fiber 8.6 g34.3%

Sugars 6.6 g

Protein 9 g18.8%

Vitamin A 29.9% Vitamin C 247%

Calcium 13.2% Iron 15.6%

*Based on a 2000 Calorie diet

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