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Easy Colcannon
What You Need
• 2 lbs red potatoes, cut into 1 inch cubes
• 7 ½ cups chopped cabbage
• 1 bunch green onions, chopped
• 1 cup fat-free milk
• 1/3 cup butter
• ¾ tsp. salt
• ¼ tsp. pepper

Place potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook over medium heat for 12-15 minutes or until potatoes are almost tender, adding the cabbage during the last 5 minutes of cooking. Meanwhile, in a small saucepan, combine green onions and milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until onions are soft. Drain potato mixture. Mash with milk mixture, butter, salt and pepper.


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