Cabbage Potato Mash Recipes

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MASHED POTATOES AND CABBAGE



Mashed Potatoes and Cabbage image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Number Of Ingredients 0

Steps:

  • Put 1 pound diced red-skinned potatoes and 3 cups shredded red cabbage in a pot; cover with water, season with salt and bring to a boil. Cook until tender, about 35 minutes. Reserve 1/4 cup of the cooking water, then drain. Mash the vegetables with 2 tablespoons butter, adding the reserved cooking water as needed. Season with salt and pepper.

MASHED POTATOES AND CABBAGE



Mashed Potatoes And Cabbage image

Provided by Marian Burros

Categories     dinner, easy, quick, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 7

3/4 pound tiny thin-skinned potatoes
1/2 pound cabbage
Bunch fresh chives to yield 1 tablespoon chopped
3/4 cup nonfat buttermilk
2 teaspoons Dijon mustard
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Scrub but do not peel the potatoes. Cover with water, and bring to a boil in a covered pot. Cook for 15 to 20 minutes, depending on the size of the potatoes.
  • Meanwhile, trim the cabbage and grate fine. Steam for about 5 minutes, until the cabbage is soft. Drain well.
  • Chop the chives. When the potatoes are cooked, drain and mash in a food mill or with a potato masher. Don't worry about the skins.
  • Mix together the potatoes, cabbage, chives, buttermilk and mustard. Season with salt and pepper and serve.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 1 gram, Carbohydrate 42 grams, Fat 1 gram, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 406 milligrams, Sugar 10 grams, TransFat 0 grams

FABULOUS COLCANNON (MASHED POTATOES AND CABBAGE)



Fabulous Colcannon (Mashed Potatoes and Cabbage) image

This is not the traditional colcannon, a mashed potato and cabbage dish from Ireland. I have spiced it up and put my own spin on it, but it is WONDERFUL comfort food. Cheap and easy. I top it with cheese and serve as a main dish.

Provided by Ashley Robinson

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h5m

Yield 8

Number Of Ingredients 12

3 pounds potatoes, peeled and cut into chunks
¼ cup milk
2 tablespoons mayonnaise
¼ cup unsalted butter
4 slices bacon, chopped
1 onion, diced
1 clove garlic, minced
¼ teaspoon cayenne pepper
½ head cabbage, sliced into thin strips
½ cup water
salt and ground black pepper to taste
2 cups fully cooked ham, cut into bite-size pieces

Steps:

  • Place potatoes into a large pot and cover with salted water. Bring to a boil, set heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and transfer to a large mixing bowl.
  • Stir milk, mayonnaise, and butter into potatoes. Mash with a potato masher until smooth.
  • Cook and stir bacon in a large skillet over medium heat until fat is rendered, 3 to 5 minutes.
  • Stir onion, garlic, and cayenne pepper into bacon and drippings and cook, stirring often, until onions are translucent, about 5 minutes.
  • Stir cabbage and water into onion mixture until cabbage is wilted, about 5 more minutes. Season with salt and black pepper.
  • Fold cabbage mixture into mashed potatoes.
  • Cook and stir ham pieces in the same skillet used for cabbage mixture until lightly browned, 3 to 5 minutes.
  • Stir cooked ham into mashed potato and cabbage mixture until combined.

Nutrition Facts : Calories 342.6 calories, Carbohydrate 36 g, Cholesterol 41 mg, Fat 17 g, Fiber 5.8 g, Protein 12.8 g, SaturatedFat 7.1 g, Sodium 585.4 mg, Sugar 4.7 g

COLCANNON (IRISH MASHED POTATOES WITH CABBAGE)



Colcannon (Irish Mashed Potatoes With Cabbage) image

Potatoes and cabbage have been sustenance foods in Ireland for ages. The classic Irish dish Colcannon (mashed potatoes with cabbage) combines the two.

Provided by Peggy Trowbridge Filippone

Categories     Side Dish     Dinner     Lunch     Brunch

Time 30m

Yield 6

Number Of Ingredients 8

3 cups finely shredded green cabbage
1 onion (finely chopped)
1/4 cup water
6 potatoes (cooked and mashed, or 4 cups prepared instant mashed potatoes )
1/4 cup milk
1/4 cup butter (or margarine)
Salt (to taste)
Freshly ground pepper (to taste)

Steps:

  • Gather the ingredients.
  • Place cabbage, onion, and water in a saucepan or Dutch oven and quickly bring to a boil. Reduce heat, cover, and simmer about 8 minutes until tender. Do not overcook.
  • Add mashed potatoes , milk, butter or margarine, salt , and pepper . Mix well, stirring often until heated through. Serve warm as a side dish.
  • Enjoy!

Nutrition Facts : Calories 151 kcal, Carbohydrate 18 g, Cholesterol 21 mg, Fiber 3 g, Protein 3 g, SaturatedFat 5 g, Sodium 115 mg, Sugar 4 g, Fat 8 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

CREAMY MASHED POTATOES WITH CABBAGE



Creamy Mashed Potatoes with Cabbage image

For a buttery dish with wonderful texture and flavor, we make the comfort food known as "colcannon," an Irish version of mashed potatoes with cabbage. -Peggy Goodrich, Enid, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 9 servings.

Number Of Ingredients 8

6 medium potatoes (about 2-3/4 pounds), peeled and quartered
3 cups chopped cabbage
1 medium onion, chopped
1/4 cup water
1/4 cup 2% milk
1/4 cup butter, cubed
1-1/4 teaspoons salt
1/2 teaspoon pepper

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 20-25 minutes or until tender., Meanwhile, in a large saucepan, combine cabbage, onion and 1/4 cup water; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until tender. Drain potatoes; return to pan. Mash potatoes, gradually adding milk, butter, salt and pepper. Drain cabbage; stir into potato mixture.

Nutrition Facts :

MASHED POTATO AND CABBAGE PANCAKES



Mashed Potato and Cabbage Pancakes image

Vegetable pancakes with a sweet and comforting flavor. These have a sweet, comforting flavor. They are quick to mix up, using either leftover mashed potatoes from your Thanksgiving dinner, or potatoes that you have cut up and steamed for 20 minutes.

Provided by Martha Rose Shulman

Categories     brunch, dinner, appetizer, side dish

Time 30m

Yield Makes about 2 to 2 1/2 dozen small pancakes, serving 6

Number Of Ingredients 9

2 cups finely chopped steamed cabbage (about 1 pound cabbage)
2 1/2 cups mashed potatoes (about 1 pound 2 ounces potatoes, peeled, cut in chunks and steamed until tender - about 20 minutes - then mashed with a potato masher or a fork)
1/2 cup chopped chives
1 tablespoon chopped fresh marjoram (optional)
1 teaspoon baking powder
Salt and freshly ground pepper to taste
1/4 cup all-purpose flour
2 eggs
3 to 4 tablespoons sunflower oil, grapeseed oil or canola oil for frying

Steps:

  • To prepare the cabbage, remove the outer leaves and quarter a small head or 1/2 of a larger head. Core and place in a steamer above 1 inch of boiling water. Steam 10 to 15 minutes, until tender when pierced with a knife or skewer. Remove from the heat and allow to cool, then squeeze out water, and chop fine. Mix with the potatoes in a large bowl. Add the chives, baking powder, marjoram if using, salt, pepper, and flour. Beat the eggs and stir in.
  • Begin heating a large heavy skillet over medium heat. Heat the oven to 300 degrees. Add 2 tablespoons of the oil and when it is hot carefully scoop up heaped tablespoons of the potato mixture and use a spoon or spatula to ease them out of the spoon into the pan. Gently flatten the mounds slightly with the back of a spoon or a spatula but don't worry if this is hard to do - if they stick -- because when you flip them over you can flatten them into pancakes. Brown on the first side - about 2 or 3 minutes - and using a spatula, flip the mounds over and gently push them down so that they will be shaped like pancakes. Brown on the other side and remove to a baking sheet. Continue with the remaining potato mixture, adding oil to the pan as necessary.

Nutrition Facts : @context http, Calories 49, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 108 milligrams, Sugar 1 gram, TransFat 0 grams

LEEK AND CABBAGE MASHED POTATOES



Leek and Cabbage Mashed Potatoes image

Categories     Potato     Vegetable     Side     Sauté     Thanksgiving     Low Fat     Leek     Fall     Cabbage     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 4

2 1/2 pounds Yukon Gold potatoes
1 medium head cabbage (about 2 pounds)
3 large leeks
1 cup chicken broth

Steps:

  • Peel potatoes and quarter. Cut cabbage into 1-inch squares. In a 5- to 6-quart kettle cover potatoes and cabbage with salted cold water by 2 inches and simmer until very tender, about 30 minutes.
  • While vegetables are simmering, cut pale green and white parts of leeks into 1/2-inch pieces and in a bowl of cold water wash leeks well. Lift leeks from water into a colander to drain. In a saucepan simmer leeks in broth, covered, until very tender, about 20 minutes. Drain leeks in a sieve set over a bowl and reserve cooking liquid.
  • Drain potatoes and cabbage in a colander and transfer to a large bowl. With a potato masher mash mixture. Stir in leeks, adding some of reserved cooking liquid to thin potatoes if desired. Season potatoes with salt and pepper. Potatoes may be made 1 day ahead and chilled, covered. Reheat potatoes, covered, in a 350°F. oven about 30 minutes.

IRISH MASHED POTATOES WITH CABBAGE



Irish Mashed Potatoes With Cabbage image

This is typically called Champ, but this one has some added ingredients! Adapted from Cooking Light.

Provided by Sharon123

Categories     Potato

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs peeled yukon gold potatoes or 3 lbs red potatoes, halved
2 1/2 cups coarsely chopped cabbage
6 garlic cloves, peeled
1 chicken bouillon cube
1/2 cup reduced-fat cream cheese
1/4 cup milk
1/4 cup light sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
cooking spray

Steps:

  • Preheat oven to 350°.
  • Combine first 4 ingredients in a large stockpot; cover with water. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Drain.
  • Return potato mixture to pan. Add cream cheese, milk, sour cream, salt and pepper; mash with a potato masher. Spoon potato mixture into a 1 1/2-quart casserole coated with cooking spray. Cover and bake at 350° for 45 minutes or until thoroughly heated.
  • Note: This can be made a day ahead; just cool, cover, and refrigerate. Reheat in oven or microwave.

Nutrition Facts : Calories 271.2, Fat 4.8, SaturatedFat 2.8, Cholesterol 15.7, Sodium 473.6, Carbohydrate 51.3, Fiber 4.9, Sugar 4.2, Protein 7.2

MASHED POTATO & CABBAGE CASSEROLE



Mashed Potato & Cabbage Casserole image

I found this recipe on the internet awhile back and finally got around to trying it, and I'm glad I did. Its very good.

Provided by RecipeMonster

Categories     One Dish Meal

Time 50m

Yield 8 cups, 12 serving(s)

Number Of Ingredients 7

1 1/2 lbs russet potatoes, peeled and cut into 2-inch chunks (about 5)
6 cups green cabbage, shredded (1 small)
4 ounces reduced-fat cream cheese, softened and cut into pieces
1 teaspoon salt, plus more to taste
1/2 cup scallion, thinly sliced
fresh ground black pepper, to taste
1 cup cheddar cheese, extra sharp grated

Steps:

  • Preheat oven to 425°F Lightly oil a 3-quart baking dish.
  • Place potatoes in a large heavy pot. Add salted water to cover and bring to a boil. Reduce heat to medium and cook until tender, 10 to 20 minutes.
  • Meanwhile, drop cabbage into a pot of boiling salted water and cook, stirring occasionally, until tender, about 6 minutes. Drain and set aside.
  • Drain potatoes and return to pot. Place over low heat and shake, uncovered, for about 30 seconds to evaporate excess moisture.
  • Remoe from heat and mash potatoes with an electric mixer or a potato masher. Add cream cheese and 1 teaspoon salt. Mash until smooth. Fold in scallions and reserved cabbage. Adjust seasoning with salt and pepper. Spread mixture into prepared baking dish 9x13 and top with cheese. (The casserole will keep, covered, in the refrigerator for up to 2 days.).
  • Bake casserole at 425 degrees uncovered, for 30 to 45 minutes depending on if the casserole goes into the oven warm or cold.

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