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Easy Irish Colcannon
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Enjoy a taste of the Irish with this simple side dish.
|1 1/2 pounds red potatoes, cut into 1-inch dice|
|7 cups chopped cabbage|
|1 cup fat-free milk|
|8 green onions, chopped|
|1/3 cup butter|
|Kosher salt, to taste|
|Black pepper, to taste|
- Place potatoes into a Dutch oven, and cover potatoes with water. Bring water to a boil. Reduce heat to medium, cover Dutch oven, and cook potatoes until they are tender, about 12 to 15 minutes. Add cabbage during last 5 minutes of cooking time.
- While potatoes are cooking, combine milk and green onions in a small saucepan. Bring milk to just boiling; reduce heat and simmer, uncovered, until onions are soft, about 5 to 6 minutes.
- Drain potatoes and place into a serving bowl. Add butter and milk mixture to bowl; mash potatoes to desired consistency. Season potatoes with salt and black pepper.
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