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Red Potato Colcannon

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School Foodservice



60 Servings

  • 8 lbs. Red Potatoes
  • 1/4 cup butter, unsalted
  • 2 cups yellow onion, thinly sliced
  • 4 lbs. 12 ounces green cabbage, raw, thinly sliced
  • 1 quart 1 cup milk, low-fat, 1%
  • 1 Tablespoon 1 teaspoon salt
  • 1 Tablespoon black pepper

120 Servings

  • 16 lbs. Red Potatoes
  • 1/2 cup butter, unsalted
  • 1 quart yellow onion, thinly sliced
  • 9 lbs. 8 ounces green cabbage, raw, thinly sliced
  • 2 quarts 2 cups milk, low-fat, 1%
  • 2 Tablespoons 2 teaspoons salt
  • 2 teaspoons black pepper


  1. Scrub potatoes and cut in half.
  2. Place in a perforated steamer pan in a single layer.
  3. Steam until potatoes are tender.
  4. Alternatively, place potatoes in a stockpot, steam-jacketed kettle or a tilt skillet and cover with cold water.
  5. Bring to a boil, reduce to a simmer and cook until the potatoes are tender, about 20 minutes. Internal temperature should reach at least 135°F.
  6. Drain potatoes.
  7. While potatoes are cooking, heat the butter in a large sauté pan or a tilt skillet over medium heat.
  8. Add onion and cook until translucent, about 2 minutes.
  9. Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes.Reduce heat to low.
  10. Stir  in milk, salt and pepper; cover and cook until the cabbage is tender, about 8 minutes.
  11. Add the cabbage mixture to the potatoes. Mash with a potato masher until the potatoes become creamy with some chunks.
  12. Transfer to 2-inch steam table pans and hold hot at or above 135°F until service.



1/2 cup = 1/4 cup starchy vegetable, 1/4 cup other vegetable


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