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

  6 fl oz or 183g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Cheddar cheese

  12 tbsp, shredded or 84g

Directions

1. Fill a large pot halfway with water, add the diced potatoes, and bring to a boil. Cook for 20 minutes or until fork-tender.
2. Melt the butter in a large skillet over medium heat. Add the chopped onion and cook for 10 minutes until softened.
3. Stir in the shredded cabbage and cook for an additional 5 minutes until wilted.
4. Drain the potatoes and place them in a large bowl. Mash the potatoes and mix in the milk, salt, pepper, cooked onion, cabbage, and shredded cheese.
5. Divide between plates and serve.