Potatoes and cabbage are a classic combination (especially for St. Patrick’s day!), especially in the classic Irish dish colcannon, which is a combination of mashed potatoes and sauteed cabbage. I gave the traditional dish a spin by cooking it all in just one pot, and even going so far as to making the whole thing dairy free! I give it my Italian take as well, too, by giving it a great base flavor from garlic and onions sizzling away in olive oil. The cabbage and potatoes simmer away in broth until they’re super tender, and then all you have to do is mash it all together!
It makes a super-creamy, comforting side dish. I love to serve it alongside a hearty beef or lamb dish, like my Lamb Stew with Red Wine and Olives!
Creamy Mashed Potatoes with Cabbage
- 1/2 cup olive oil divided
- 1 medium onion chopped
- 1 clove garlic smashed and peeled
- 1 small head savoy cabbage cut into 1 inch pieces
- 2 teaspoons kosher salt
- 1 pound Yukon gold potatoes peeled and quartered (about 3 to 4 large potatoes)
- 3 1/2 – 4 cups chicken broth homemade preferred
- 2 tablespoons chopped chives
- This recipe originated on an episode of Giada Entertains. Episode: Go Green or Go Home.
- Heat a medium dutch oven over medium heat. Add 1/4 cup of olive oil to the pan along with the chopped onion and smashed garlic. Season with 1/2 teaspoon and salt. Cook the onions slowly, stirring often with a wooden spoon, until they are soft and tender, about 8 minutes. Add the chopped cabbage and an additional 1/2 teaspoon salt and stir to combine. Cook for 2 minutes or until the cabbage wilts. Stir in the potatoes and the enough broth to cover the mixture. Season with the remaining salt. Bring the mixture to a simmer and cook stirring often until the liquid is reduced by half, the potatoes are tender and the cabbage is silky and soft, about 30 – 35 minutes. Using a potato masher or a whisk, crush the mixture until it loosely resembles the consistency of mashed potatoes. Stir in the additional 1/4 cup of olive oil and serve sprinkled with chives.