Baby Cabbage Colcannon
Ingredients
- 2 Lb Peeled and cubed Yukon Gold Potato (may substitute other varieties of potato)
- 1/2 Cup Cream
- 1 Stick Unsalted Butter
- Oil for Cooking
- Salt and Pepper to taste
- 2 Cups Thin Sliced Sweet Onions
- 2 Cups Shaved Brussel Sprouts
Instructions
- Boil the potatoes in salted water until tender.
- Heat a little oil in a saute pan over medium high heat. Cook the onions, stirring occasionally until very tender and caramelized. Then, add in the brussels.
- Drain the potatoes. mash by hand or in a mixer with whip attachment. When smooth, add in the butter and cream. Mix until smooth. Add in the onion and cabbage. Season and serve hot. Reheat if necessary.