Colcannon Recipe
Ingredients
| Potatoes | 1/2 pound, quartered | |
| Broccoli | 1/2 Small | |
| Salt | 1 Teaspoon | |
| Onion | 2 Tablespoon, finley chopped | |
| Butter/Margarine | 2 Tablespoon, divided | |
| 1 1/2 to 2 tablespoons hot milk | ||
| Salt | 3/4 Teaspoon | |
| Ground black pepper | 1 Dash | |
| Dash garlic powder | ||
Directions
Peel potatoes and quarter.
Wash and trim broccoli.
Cut large stalks in halves or quarters.
Place potatoes and broccoli in separate saucepans with 1-inch boiling water and 1/2 teaspoon salt in each; cook, covered, until tender.
Saute onions in 1 tablespoon butter or margarine.
Drain, and mash potatoes with remaining butter or margarine, hot milk, and seasonings.
Drain and chop broccoli very finely.
Add to potatoes along with onion.
Beat well.
Place bowl over a pan of hot water while beating to keep potatoes hot.
Spoon into a serving dish and garnish top with a bud of cooked broccoli, if desired.
Wash and trim broccoli.
Cut large stalks in halves or quarters.
Place potatoes and broccoli in separate saucepans with 1-inch boiling water and 1/2 teaspoon salt in each; cook, covered, until tender.
Saute onions in 1 tablespoon butter or margarine.
Drain, and mash potatoes with remaining butter or margarine, hot milk, and seasonings.
Drain and chop broccoli very finely.
Add to potatoes along with onion.
Beat well.
Place bowl over a pan of hot water while beating to keep potatoes hot.
Spoon into a serving dish and garnish top with a bud of cooked broccoli, if desired.
Chef
