Easy Colcannon (Potatoes and Cabbage)

This is a great recipe for getting all those St. Patrick's Day fanatics off your back. We paired this recipe with a couple of Irish Bangers and Kielbasa, bread, and some mixed vegetables. No Boxy, Iv'e already got one man, don't want another.

Ingredients:

• 1 1/2 lbs medium red potatoes, cut into 1 inch cubes
• 7 1/2 cups chopped cabbage
• 8 green onions, chopped
• 1 cup fat-free milk
• 1/3 reduced fat butter
• 3/4 tsp salt
• 1/4 tsp. pepper

*I hadn't realize the ingredients had been skipped over, sorry if you are coming back to this recipe !

1. Place potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook over medium heat for 12-15 minutes or until potatoes are almost tender, adding the cabbage during the last 5 minutes of cooking.
2. Meanwhile, in a small saucepan, combine green onions and milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until onions are soft.
3. Drain potato mixture. Mash with milk mixture, butter, salt and pepper.

Make sure you drain the potatoes and cabbage very well. Our colcannon ended up a little runny. You can also try to add the milk in slowly so you don't end up using too much, might try using half and then adding more if needed. Adding in some all-purpose flour helped with the consistency when we didn't drain it well. The taste was still great.