Colcannon With Instant Potatoes Recipes
INSTANT POT® COLCANNON
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
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 WITH INSTANT POTATOES
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
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
COLCANNON POTATOES
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
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
This tasty and traditional Irish recipe for buttery potatoes and cabbage is good any time of year. -Pam Kennedy, Lubbock, Texas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook over medium heat for 12-15 minutes or until potatoes are almost tender, adding the cabbage during the last 5 minutes of cooking., Meanwhile, in a small saucepan, combine green onions and milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until onions are soft., Drain potato mixture. Mash with milk mixture, butter, salt and pepper.
Nutrition Facts : Calories 131 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 320mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
EASY COLCANNON POTATOES RECIPE
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
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- Saute Kale and Onions: Set the Instant Pot to NORMAL SAUTE and add 1.5 tablespoon of butter, sliced onion, 1 tablespoon of water, and a pinch of seasoned salt. Saute the onions for about 5-8 minutes or until translucent, soft, and fully cooked. Do not let the onion brown. If the pot gets too hot, adjust the Instant Pot to LOW saute. Once cooked, remove the onion and set aside. To the Instant Pot, add 1.5 tablespoons of butter, kale, 1 tablespoon of water, and a pinch of seasoned salt. Saute the kale until soft and cooked through, about 3-5 minutes. Remove and set aside.
- Cook the Potatoes: Add chicken broth and potatoes to the Instant Pot. Lock the lid, turn the knob to SEALING, and cook on manual high pressure for 10 minutes. When the 10 minutes have elapsed, do a quick release by turning the knob from Sealing to Venting. Remove the lid.
- Mash Potatoes: Add cream cheese, 1/2 cup butter (1 stick), and Cream or half and half. Replace the lid and wait 5 minutes to warm through the ingredients and melt the butter. Open the lid, and mash with a potato masher or very carefully with a hand mixer. Mash until smooth and no lumps remain, but do not overmix! Add more milk or cream to thin, if you prefer a softer mashed potato texture. Taste the potatoes and add more salt to taste.
- Add Kale and Onion: With a rubber spatula, gently fold in the Kale and Onion to the mashed potatoes, careful not to overmix.
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