Spinach & Brussel Sprouts Colcannon | Idaho Potato Commission
- In a large pot, cover the potatoes with water and season lightly with kosher salt. - Bring to boil. Cool until potatoes are tender. - Meanwhile, in another pan, caramelize the onions and Brussel...
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Ingredients
- 6 medium-sized Idaho russet or Idaho gold potatoes, peeled
- Kosher salt
- pepper
- 2 medium-sized thinly sliced onions
- 2-3 cups thinly sliced Brussels sprouts
- 1-2 tablespoons olive oil
- 2 tablespoons salted butter, plus 1/2 cup
- 2 cups heavy cream
- 1/2 cup salted butter
- 4 cups chopped fresh spinach
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