Colcannon
The classic Irish dish of mashed potatoes with cabbage and cream, made in the pressure cooker.
⏱️ Prep: 15 min🍳 Cook: 9 min
Ingredients
| 2 tablespoons | 30 ml | butter |
| 0.5 | onion, diced | |
| 2.5 stalks | green onion, green and white, minced | |
| 0.5 head | green cabbage, shredded | |
| 4 | russet potatoes, peeled and cut into 1-inch chunks | |
| 0.67 cup | 160 ml | water |
| 1 teaspoon | 5 ml | salt, or to taste |
| 0.5 cup | 120 ml | heavy cream |
| — | sliced chives | |
| — | sliced green onions |
Instructions
Servings: 4. Ready in: 24 min. Prep time: 15 min. Cook time: 9 min.
- Set pressure cooker to Sauté on Normal. Melt butter in the inner steel pot of the pressure cooker; add onion and minced green onions. Sauté until lightly browned, about 2 minutes.
- Add cabbage to the onion mixture and cook until wilted, 2 to 3 minutes. Stir potatoes, water, and salt into the cabbage mixture.
- Lock the pressure cooker lid in place and turn the steam vent handle to Sealing. Select Pressure Cook (manual) and cook on High for 5 minutes. Turn the steam vent handle to Venting to quick-release pressure.
- Slowly pour heavy cream into the potato mixture and mash until colcannon is smooth; garnish with chives and sliced green onions.
Mealthy Tip: Try shredded kale instead of the cabbage for a heartier green. Cooked bacon pieces are a nice addition for a little bit of savory and protein.