× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Red Potato Colcannon

Share this

Print Recipe
Potato Type: Reds

Dish

Side DishFor School

Ingredients

+

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

Preparation

  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.

 

Note:

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

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

74

Fat

1.2g

Sodium

195mg

Cholesterol

3g

Carbohydrates

14g

Fiber

2g

Protein

2.5g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up