4-Ingredients Colcannon Casserole Directions:
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch ceramic casserole dish with a thin layer of butter.
Place the peeled and chunked potatoes in a large pot and cover with cold water by 1 inch. Bring to a full boil over medium-high heat and cook 18 minutes until fork-tender.
Finely shred the green cabbage into thin ribbons while the potatoes cook.
Warm the whole milk with 4 tablespoons of the butter in a small saucepan over low heat until fully melted and heated to 160°F without boiling.
Drain the potatoes thoroughly and return them to the warm pot. Let sit uncovered for 2 minutes to release excess steam.
Pour three-quarters of the warm milk mixture over the potatoes and mash until smooth. Add the remaining milk mixture gradually until the texture is soft and spreadable but holds shape.
Fold the shredded cabbage into the hot mashed potatoes and mix just until evenly combined with visible green streaks throughout.
Transfer the mixture to the prepared casserole dish and smooth the surface evenly. Use the back of a spoon to create shallow dips across the top.
Cut the remaining 4 tablespoons of butter into small cubes and distribute evenly over the surface, placing several pieces into the dips.
Bake for 25 minutes until the edges are lightly golden and the top shows light browning in spots.
Remove from oven and rest exactly 5 minutes before serving.
WW Points Calculation
Russet potatoes (3 lb) 0.00
Green cabbage (4 cups) 0.00
Whole milk (1 cup) 7.00
Land O’Lakes salted butter (8 tbsp) 48.00
Points Information:
Total Points: 55.00
Servings: 8 servings (1 cup each, baked in 9x13-inch dish)
Points per serving: 6.88
Nutrition Information
Calories: 356
Fat: 19g
Protein: 6g
Carbohydrates: 42g
Sugar: 4g
Sodium: 190mg
I'm waiting for your comments! Enjoy!
