Irish Colcannon With Leeks
Serve this Colcannon hot as a side dish, and enjoy the comforting flavors of potatoes, cabbage, and leeks. It’s a classic Irish dish perfect for any occasion!
- Total Time: 1 hour 25 minutes
Ingredients
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Scale
- 4 cups of Potato(s), mashed – prepared in advance
- 2 cups of cabbage, or kale, shredded
- 2 leek(s), sliced (white and light green parts)
- 1/2 cup (1 stick) of butter
- 1/2 cup of milk, or cream
- salt and pepper, to taste
- parsley, chopped for garnish (optional)
Instructions
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Prepare potatoesIn a large pot, boil peeled and diced potatoes until tender. Mash the potatoes and set aside.
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In a separate pot, cook shredded cabbage and chopped leeks in boiling salted water until they are tender, about 5-7 minutes. Drain well.
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SautéIn a large skillet, melt butter over medium heat. Add the cooked cabbage and leeks to the skillet, stirring to combine with the melted butter.
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CombineAdd the mashed potatoes to the skillet and mix well with the cabbage and leeks.
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Pour in the milk or cream gradually, stirring continuously until you achieve your desired consistency. Season with salt and pepper to taste.
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SimmerContinue to cook over medium heat, stirring occasionally, until the colcannon is heated through.
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ServeRemove from heat and transfer the colcannon to a serving dish.
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Garnish with chopped fresh parsley if desired.
- Prep Time: 45
- Cook Time: 40
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