Red Potato Colcannon

• 1 pound red skinned potatoes small, scrubbed and cut in half
• 1 tablespoon butter
• 1/2 cup onions thinly sliced
• 6 cups cabbage thinly sliced (about 1/2 head)
• 1 cup milk, low-fat
• 1 teaspoon salt
• 1/4 teaspoon white pepper

1. Bring 1 inch of water to a boil in a Dutch oven.
2. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes.
3. Transfer to a large bowl and cover to keep warm.
4. Meanwhile, heat butter in a large nonstick skillet over medium heat.
5. Add onion and cook until translucent, about 2 minutes.
6. Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes.
7. Reduce heat to low.
8. Stir in milk, salt and white pepper; cover and cook until the cabbage is tender, about 8 minutes.
9. Add the cabbage mixture to the potatoes.
10. Mash with a potato masher or a large fork to desired consistency.

red skinned potatoes, butter, onions, cabbage, milk, salt, white pepper

Taken from recipeland.com/recipe/v/red-potato-colcannon-49459 (may not work)