Creamy Irish Colcannon with Leeks and 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
For the Vegetables
For the Finish
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.
Plating & Serving
Creamy Irish Colcannon with Leeks and Butter
Creamy Irish Colcannon with Leeks and Butter
Serve Warm
Spoon the creamy colcannon into a warm serving dish and drizzle with melted butter.