Colcannon With Instant Potatoes Recipes

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INSTANT POT® COLCANNON



Instant Pot® Colcannon image

No Irish feast should be without colcannon. Using your Instant Pot® you save time by not having to wait for that large pot of water to boil. Bonus is that there is no draining of the boiling water. Garnish with chives, if desired.

Provided by Soup Loving Nicole

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 40m

Yield 4

Number Of Ingredients 8

3 tablespoons butter, divided
1 tablespoon olive oil
3 cups shredded cabbage
3 green onions, chopped
2 ½ pounds russet potatoes, peeled and cubed
½ cup water
½ cup milk
salt and ground black pepper to taste

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Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and olive oil and allow butter to melt. Add cabbage and green onions and cook until wilted, about 2 minutes. Turn pot off.
  • Add potatoes and water to the pot. Close and lock the lid. Select manual pressure and set timer for 5 minutes. Allow about 10 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove pressure cooker liner and place on the counter. Add milk and mash using a potato masher. Let colcannon stand for 3 minutes.
  • Transfer to a serving dish. Make a well in the center of the potatoes and add remaining 2 tablespoons butter. Season with salt and pepper to taste.

Nutrition Facts : Calories 356.7 calories, Carbohydrate 54.9 g, Cholesterol 25.3 mg, Fat 12.9 g, Fiber 7.8 g, Protein 7.7 g, SaturatedFat 6.4 g, Sodium 141.8 mg, Sugar 5.6 g

COLCANNON POTATOES



Colcannon Potatoes image

Every Irish family has its own colcannon recipe, since it's a classic dish. My recipe comes from my father's family in Ireland. It's part of my St. Pat's menu, along with lamb chops, carrots and soda bread. -Marilou Robinson, Portland, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 9

1 medium head cabbage (about 2 pounds), shredded
4 pounds medium potatoes (about 8), peeled and quartered
2 cups whole milk
1 cup chopped green onions
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup butter, melted
Minced fresh parsley
Crumbled cooked bacon

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Steps:

  • Place cabbage and 2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 10 minutes. Drain, reserving cooking liquid; keep cabbage warm in separate dish., In same pan, combine potatoes and reserved cooking liquid. Add additional water to cover potatoes; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 15-20 minutes. Meanwhile, place milk, green onions, salt and pepper in a small saucepan; bring just to a boil and remove from heat., Drain potatoes; place in a large bowl and mash. Add milk mixture; beat just until blended. Stir in cabbage. To serve, drizzle with butter; top with parsley and bacon.

Nutrition Facts : Calories 168 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 361mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

EASY COLCANNON POTATOES RECIPE



Easy Colcannon Potatoes Recipe image

Provided by Katie Clark

Categories     Classic

Time 50m

Number Of Ingredients 8

4-5 large potatoes, peeled and cubed
Salt
Pepper
5-6 tablespoons butter
3 lightly packed cups of chopped kale
1/2 cup white onion
1/2 cup mushrooms, chopped
1/2 cup heavy cream

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Steps:

  • STOVE TOP Add a couple tablespoons of salt to a pot water. Add cubed potatoes and boil until fork tender - drain (Alternatively, you can place the potatoes in the Instant Pot with salt and cook at 7 minutes high manual pressure and use quick pressure release to release the pressure) In a skillet on the stove, add butter. Once melted, add kale and cook for 3-4 minutes. Add the onions and mushrooms and cook for an additional 2 minutes. Add cream to the potatoes and mash. Add other ingredients to the potatoes, mix, and season with salt and pepper. INSTANT POT Add a couple of tablespoons of salt to 4 cups of water in the Instant Pot Cook at 7 minutes high manual pressure Quick pressure release the pressure Drain the potatoes While the potatoes are cooking, you can cook the onions, mushrooms, and kale in the butter on the stove top. You can also do this with the saute feature on the Instant Pot. Add cream to the potatoes and mash Add other ingredients to the potatoes, mix, and season with salt and pepper

Nutrition Facts : Calories 252 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 12 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 135 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

COLCANNON WITH INSTANT POTATOES



Colcannon with Instant Potatoes image

Make and share this Colcannon with Instant Potatoes recipe from Food.com.

Provided by Tarlain

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 cups green cabbage, finely chopped
1 onion, finely chopped
1/2 cup water
6 cooked potatoes, mashed or 4 cups instant mashed potatoes
1/4 cup milk
1/4 cup butter
1 tablespoon salt, to taste
1 1/2 teaspoons pepper, to taste

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Steps:

  • Put cabbage, onion, and water in saucepan.
  • Bring to boil over high heat and reduce to simmer, cover and cook for 8 minutes or until tender, but not mushy.
  • Drain cabbage and onion.
  • Add mashed potatoes, milk, butter and salt and pepper to taste.
  • Mix well to blend and heat through.
  • Serve warm, as a side dish with meat, chicken or fish.

Nutrition Facts : Calories 383.8, Fat 12.5, SaturatedFat 7.8, Cholesterol 32.6, Sodium 1883.7, Carbohydrate 62.7, Fiber 9, Sugar 5.3, Protein 8.1

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  • Put peeled and diced potatoes in the bottom of the Instant Pot insert. Pour in all of the chicken broth (or water) and sprinkle 1 ½ tsp kosher salt over top.
  • Meanwhile, blanch the kale in a large pot of boiling water. Before you add the kale, add a pinch of salt to the water. Add the frozen kale to the boiling water and simmer for 3 minutes or until the kale is tender and bright green. Drain in a colander and set aside. Press any extra liquid out of the kale.
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COLCANNON WITH INSTANT POTATOES RECIPES
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