Colcannon

This is a recipe that I made for St. Patrick's Day. I have made it before but used a different recipe. There are apparently dozens of different ways to make this dish but I liked this one much better than the one I posted a few years ago. This recipe comes from www.thesisterscafe.com.

Colcannon

6 large potatoes, peeled

4-6 tablespoons half-and-half or milk

1 teaspoon Kosher salt

1-1/2 onions, finely chopped

6 tablespoons butter, divided

1/2 of a small head of cabbage, sliced thinly

1. Slice peeled potatoes in half and place in pot. Fill with enough water to cover and boil for 25 minutes or until potatoes are soft. While the potatoes are cooking, melt 4 tablespoons of butter in large saucepan. Add minced onion and stir to coat with butter. Add cabbage over onions. Cover saucepan and cook over medium-low to medium heat for 20 minutes, stirring occasionally, or until cabbage is soft.

2. Drain potatoes and add half-and-half or milk and salt. Mash with electric mixer. Stir together onion and cabbage mixture with mashed potatoes. Spoon into an oven-safe dish and place under broiler until top is browned. Traditionally, colcannon is served with a deep well in the center filled with melted butter, so place 2 or more tablespoons on top and let it melt into the colcannon.

Enjoy!

The Creative Cook

Crockpot Mashed Potatoes

I made these mashed potatoes when we had friends over a few weeks ago.  They were easy to make and I made them in advance.  The advantage of that, of course, is being able to spend time with your guests and not cooking while they are visiting.  I wasn't overly impressed with these but my guests loved them.  I just prefer regular old mashed potatoes.  In the future, I am going to try the mashed cauliflower which is, at least supposed to be healthier than mashed potatoes.  Try them if you don't mind something different going on with your mashed potatoes.  

Crockpot Mashed Potatoes

By Linda Larsen, About.com Guide

Make these mashed potatoes ahead of time, refrigerate for up to 2 days, then reheat and keep hot in the crockpot.

Prep Time: 25 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 3 hours, 55 minutes

Ingredients:

5 lbs. potatoes, peeled and quartered

1 (8 oz.) pkg. cream cheese, softened (Greek yogurt)

1 cup sour cream

1 tsp. onion powder

1 tsp. salt

1/4 tsp. garlic powder

1/4 tsp. white pepper

1 beaten egg

4 Tbsp. butter

1/3 cup chopped chives (optional)

Preparation:

Cook the potatoes in large pot of boiling salted water until they are tender, about 20 minutes.  Drain well and return to dry pot.  Shake over low heat for about 1 minute.

Then mash until there are no lumps. Beat in the cream cheese, sour cream, onion powder, salt, pepper and egg.  Place potatoes in a greased 9x13" baking dish. Melt butter and drizzle over the potatoes. Cool for 20 minutes, cover and refrigerate up to 3 days.

Take potatoes out of refrigerator about 3-1/2 hours before serving time.  Place in crockpot.  Cover and cook on low heat for 3-4 hours, stirring once or twice.  They can be held an additional 30 minutes or more.

Makes 12-15 servings.

 Enjoy!  

The Creative Cook