Colcannon
By Paula Deen
JUMP TO RECIPE
Difficulty: Easy
Prep time: 20 minutes
Cook time: 30 minutes
Servings: 6-8
Ingredients
- 4 peeled and cubed russet potatoes
- salt
- 3 cups thinly sliced green cabbage
- 2 tablespoons Olive oil
- 1 tablespoon chopped fresh thyme
- 1 cup chicken broth
- ground Black pepper
Directions
Begin by boiling the potatoes in salted water (1/4 tablespoon) until fork tender. Drain in a colander.
Sauté the sliced cabbage in the olive oil on medium heat with the thyme. Cover and cook until soft, stirring occasionally.
In a small saucepan, warm the broth. Return the cooked potatoes to the pot they were boiled in and mash. When the cabbage is cooked, fold into the potatoes. Add the Chicken Broth, 1/2 cup at a time, using only what’s needed to make them creamy. Add salt and pepper to taste.