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Smashed Potatoes and Cabbage

2 lbs. potatoes, scrubbed

½ head of cabbage, quartered, cored, cut into thin shreds across the grain

2 T butter

2 T finely minced onions

¾ C milk ground pepper


Cover potatoes with water in a pot, add ½ t salt and bring to boil. Reduce the heat to medium, cover partially, and cook until tender when pierced with a fork, about 30 minutes. Do NOT drain, remove potatoes with a slotted spoon and transfer to a bowl covering tightly with foil. 

Bring water back to boil, add ½ t salt and add cabbage. Cook uncovered until tender, about 6 minutes. Drain.

In a skillet, melt the butter and add onions. Cook about 3 minutes. Meanwhile, carefully cut cooked potatoes into quarters.  Add cut potatoes to onions and smash with a potato masher. Add milk and mix thoroughly. Add cabbage, season with pepper, stir together until heat through.

NOTE: This is similar to Irish Colcannon in which green onions or leeks are often used because of their milder flavor and pretty color. Try garnishing with chopped fresh parsley.  This may be made ahead of time and reheated before serving.

This entry is related to the following products. Click on any of them for more information.
Cabbage, Potato,