Irish Colcannon

Ingredients

• Potato

  Flesh and skin, raw

  6 cup, diced or 900g

• Butter

  Unsalted

  3 tbsp or 43g

• Onions

  Raw

  1 medium or 110g

• Cabbage

  Raw

  4 cup, shredded or 280g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ¾ cup or 183g

• Salt

  Table

  ¾ tsp or 5g

• Cheddar cheese

  ¾ cup, shredded or 85g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Fill a large pot halfway with water and add the potatoes.
2. Bring to a boil and cook for 20 minutes or until fork tender.
3. Meanwhile melt butter in a large skillet, add onion and cook until softened for 10 minutes.
4. Stir in the cabbage and cook for 5 minutes until wilted.
5. Drain the potatoes and add to a large bowl and mash.
6. Mix in the milk and salt, cooked onion and cabbage and cheese into hot potatoes and season with pepper. Mound onto serving plates and make a well in the center of each. Pour a little melted butter into each well, if desired.
7. Enjoy!