Creamy Irish Colcannon with Leeks and Butter

Name: Creamy Irish Colcannon with Leeks and Butter
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4-6
Cuisine: Side Dish
Ingredients: 2 pounds Yukon Gold potatoes; 1/2 cup whole milk; 1/4 cup heavy cream; 4 tablespoons unsalted butter; Salt and pepper; 2 tablespoons unsalted butter; 1 large leek; 2 cups green cabbage; Salt; 2 tablespoons scallions or chives; 2 tablespoons additional butter

Traditional Irish mashed potatoes with a twist

Colcannon is a hearty and popular Irish dish featuring mashed potatoes mixed with cabbage or kale, enhanced with the delicate flavor of sautéed leeks and rich butter.

1 h
4-6
Easy

Ingredients

For the Potatoes

2 pounds Yukon Gold potatoes

peeled and quartered

1/2 cup whole milk

warmed

1/4 cup heavy cream

warmed

4 tablespoons unsalted butter

room temperature

Salt and pepper

to taste

For the Vegetables

2 tablespoons unsalted butter

1 large leek

cleaned and finely sliced (white and light green parts only)

2 cups green cabbage

finely shredded

Salt

to taste

For the Finish

2 tablespoons scallions or chives

finely chopped

2 tablespoons additional butter

melted for serving

Preparation

Marinating the Potatoes

Cover with water

Place the quartered potatoes in a large pot and cover them with cold salted water.

Boil and simmer

Bring to a boil over medium-high heat, then reduce to a simmer and cook until tender, about 20 minutes.

Drain potatoes

Drain the potatoes thoroughly and return to the pot.

Preparing the Vegetables

Melt butter

In a large skillet, melt 2 tablespoons of butter over medium heat.

Cook leeks

Add the sliced leeks and cook until soft and translucent, about 5 minutes.

Do not submerge the leeks in water; rinse gently to retain flavor. Save the green parts of the leek to use in homemade vegetable stock.

Cook cabbage

Stir in the shredded cabbage and cook until wilted, about another 5 minutes, seasoning with a pinch of salt.

Cooking Process

Mashing the Potatoes

Mash the drained potatoes in the pot, adding the warmed milk, cream, and 4 tablespoons of butter, until smooth and creamy.

Combining with Vegetables

Fold the leek and cabbage mixture into the mashed potatoes, stirring well to combine.

Final Touch

Adjust seasoning with salt and pepper to your taste.

Timing & Heat Guide

Potato Boiling: 20 minutes; Vegetable Sautéing: 10 minutes.

Boiling Potatoes: Medium-High; Sautéing Vegetables: Medium

Plating & Serving