Creamy Mashed Potatoes With Cabbage Food

COLCANNON (IRISH MASHED POTATOES WITH CABBAGE)

Steps:

• Gather the ingredients.
• Place cabbage, onion, and water in a saucepan or Dutch oven and quickly bring to a boil. Reduce heat, cover, and simmer about 8 minutes until tender. Do not overcook.
• Add mashed potatoes , milk, butter or margarine, salt , and pepper . Mix well, stirring often until heated through. Serve warm as a side dish.
• Enjoy!

CREAMY POTATOES WITH CABBAGE

Steps:

• Heat a medium Dutch oven over medium heat. Add 1/4 cup of the oil to the pan along with the garlic and onions. Season with 1/2 teaspoon salt. Cook the onions slowly, stirring often with a wooden spoon, until they are soft and tender, about 8 minutes. Add the cabbage and an additional 1/2 teaspoon salt and stir to combine. Cook until the cabbage wilts, about 2 minutes. Stir in the potatoes and enough broth to cover the mixture. Season with 1 teaspoon salt. Bring the mixture to a simmer and cook, stirring often, until the liquid is reduced by half, the potatoes are tender and the cabbage is silky and soft, 30 to 35 minutes. Using a potato masher or a whisk, crush the mixture until it loosely resembles the consistency of mashed potatoes. Stir in the remaining 1/4 cup oil and serve sprinkled with chives.

CREAMY MASHED POTATOES WITH CABBAGE

Steps:

• This recipe originated on an episode of Giada Entertains. Episode: Go Green or Go Home.
• Heat a medium dutch oven over medium heat. Add 1/4 cup of olive oil to the pan along with the chopped onion and smashed garlic. Season with 1/2 teaspoon and salt. Cook the onions slowly, stirring often with a wooden spoon, until they are soft and tender, about 8 minutes. Add the chopped cabbage and an additional 1/2 teaspoon salt and stir to combine. Cook for 2 minutes or until the cabbage wilts. Stir in the potatoes and the enough broth to cover the mixture. Season with the remaining salt. Bring the mixture to a simmer and cook stirring often until the liquid is reduced by half, the potatoes are tender and the cabbage is silky and soft, about 30 - 35 minutes. Using a potato masher or a whisk, crush the mixture until it loosely resembles the consistency of mashed potatoes. Stir in the additional 1/4 cup of olive oil and serve sprinkled with chives.

MASHED POTATOES AND CABBAGE

Steps:

• Put 1 pound diced red-skinned potatoes and 3 cups shredded red cabbage in a pot; cover with water, season with salt and bring to a boil. Cook until tender, about 35 minutes. Reserve 1/4 cup of the cooking water, then drain. Mash the vegetables with 2 tablespoons butter, adding the reserved cooking water as needed. Season with salt and pepper.

CREAMY MASHED POTATOES WITH CABBAGE

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 20-25 minutes or until tender., Meanwhile, in a large saucepan, combine cabbage, onion and 1/4 cup water; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until tender. Drain potatoes; return to pan. Mash potatoes, gradually adding milk, butter, salt and pepper. Drain cabbage; stir into potato mixture.

MASHED POTATOES WITH BACON, CABBAGE & ONIONS

Steps:

• Microwave potatoes as directed on package. Meanwhile, cook and stir bacon in large skillet on medium heat 4 to 5 min. or just until bacon starts to turn crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
• Add onions to reserved drippings in skillet; cook 3 to 4 min. or until onions are crisp-tender, stirring frequently. Add cabbage; cook 2 to 3 min. or until vegetables are tender, stirring occasionally.
• Mash potatoes, Add milk, sour cream and pepper; mix well. Stir in bacon and cabbage mixture.

SMASHED RED POTATOES WITH CABBAGE

Steps:

• Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 minutes. Do not drain the water, but using a skimmer or a slotted spoon, transfer the potatoes from the pot to a bowl. Cover tightly and allow to sit for five to 10 minutes. Then, using a towel to hold the potatoes steady (because they're still hot), cut them into quarters.
• Meanwhile, bring the water back to a boil, add more salt if desired and add the cabbage. Cook uncovered until tender, five to six minutes. Drain.
• Heat the butter or oil over medium heat in a large, heavy nonstick skillet, and add the scallions. Cook, stirring, until they soften, about three minutes. Add the potatoes. Smash the potatoes to a coarse mash in the pan with a potato masher or the back of your spoon. Stir in the hot milk, and mix together well until the potatoes have absorbed all the milk. Stir in the cabbage, and season generously with salt and pepper. Add the chives, stir together until heated through and serve.

IRISH COLCANNON (CREAMY POTATOES AND CABBAGE)

Steps:

• Strip outer leaves from cabbage.
• Shred cabbage (or kale), place in a saucepan with water to cover the bottom and bring to a boil.
• Reduce heat and simmer until crisp-tender, about 5-10 minutes.
• Drain well.
• (opt.) Liquefy in blender.
• Boil potatoes in a separate kettle, covered with water, until tender.
• In a small saucepan cook leeks or onions and cream(or milk) about 10 minutes.
• Mash potatoes then season with salt, pepper and mace.
• Mix in the onions and milk.
• Combine the potato mixture with cabbage or kale, beating it to a pale green fluff over low heat.
• Pour into a deep warmed dish.
• Dab with butter or margarine.
• NOTE: Leftovers can be fried in oil until crisp and brown on both sides.
• OPTION: Substitute ground nutmeg for mace.

CREAMY MASHED POTATOES

Steps:

• Place potatoes in a medium pot; cover with water, and season with salt. Bring to a boil; reduce heat, and simmer until tender, about 20 minutes. Drain, and let cool slightly. Peel potatoes, and pass through a ricer. Return potatoes to pot.
• Add cream and butter, and cook over medium heat until warmed through. Season with salt and pepper, and stir to combine. Serve warm.

MASHED POTATOES AND CABBAGE

Steps:

• Scrub but do not peel the potatoes. Cover with water, and bring to a boil in a covered pot. Cook for 15 to 20 minutes, depending on the size of the potatoes.
• Meanwhile, trim the cabbage and grate fine. Steam for about 5 minutes, until the cabbage is soft. Drain well.
• Chop the chives. When the potatoes are cooked, drain and mash in a food mill or with a potato masher. Don't worry about the skins.
• Mix together the potatoes, cabbage, chives, buttermilk and mustard. Season with salt and pepper and serve.

FABULOUS COLCANNON (MASHED POTATOES AND CABBAGE)

Steps:

• Place potatoes into a large pot and cover with salted water. Bring to a boil, set heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and transfer to a large mixing bowl.
• Stir milk, mayonnaise, and butter into potatoes. Mash with a potato masher until smooth.
• Cook and stir bacon in a large skillet over medium heat until fat is rendered, 3 to 5 minutes.
• Stir onion, garlic, and cayenne pepper into bacon and drippings and cook, stirring often, until onions are translucent, about 5 minutes.
• Stir cabbage and water into onion mixture until cabbage is wilted, about 5 more minutes. Season with salt and black pepper.
• Fold cabbage mixture into mashed potatoes.
• Cook and stir ham pieces in the same skillet used for cabbage mixture until lightly browned, 3 to 5 minutes.
• Stir cooked ham into mashed potato and cabbage mixture until combined.

IRISH MASHED POTATOES WITH CABBAGE

Steps:

• Preheat oven to 350°.
• Combine first 4 ingredients in a large stockpot; cover with water. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Drain.
• Return potato mixture to pan. Add cream cheese, milk, sour cream, salt and pepper; mash with a potato masher. Spoon potato mixture into a 1 1/2-quart casserole coated with cooking spray. Cover and bake at 350° for 45 minutes or until thoroughly heated.
• Note: This can be made a day ahead; just cool, cover, and refrigerate. Reheat in oven or microwave.

CREAMY ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place garlic cloves in aluminum foil and drizzle with olive oil.
• Roast in the preheated oven until very soft, about 25 minutes.
• Meanwhile, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Mix potatoes, half-and-half, and melted butter until well combined. Add cream cheese, sour cream, and roasted garlic; mix with a hand mixer until well blended. Season with salt and pepper.

CREAMY MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , Place potatoes and garlic in a large bowl. Add cream cheese, milk, butter, salt and pepper; beat until smooth. , Transfer potato mixture to a large serving bowl. Sprinkle with onions and paprika if desired.

CREAMIEST MASHED POTATOES RECIPE BY TASTY

Steps:

• On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.
• Dice the potatoes into 1-inch (2-cm) cubes.
• Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.
• Drain the potatoes in a colander, then return to the pot. Increase the heat to medium-high and stir the potatoes around for 2-3 minutes to evaporate any excess moisture.
• Transfer the potatoes to a large bowl and mash with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
• Add the melted butter and stir to incorporate, then season with salt to taste.
• In a small saucepan, combine the heavy cream, rosemary, and garlic. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve.
• Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
• Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.
• Serve warm.
• Enjoy!