Name: Irish Colcannon With Leeks
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Ingredients: 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)

Ingredients

Units 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)

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Instructions

Prepare potatoes

In a large pot, boil peeled and diced potatoes until tender. Mash the potatoes and set aside.
In a separate pot, cook shredded cabbage and chopped leeks in boiling salted water until they are tender, about 5-7 minutes. Drain well.
Sauté

In a large skillet, melt butter over medium heat. Add the cooked cabbage and leeks to the skillet, stirring to combine with the melted butter.
Combine

Add the mashed potatoes to the skillet and mix well with the cabbage and leeks.
Pour in the milk or cream gradually, stirring continuously until you achieve your desired consistency. Season with salt and pepper to taste.
Simmer

Continue to cook over medium heat, stirring occasionally, until the colcannon is heated through.
Serve

Remove from heat and transfer the colcannon to a serving dish.
Garnish with chopped fresh parsley if desired.

Author: Queen of Tarts - Admin
Prep Time: 45
Cook Time: 40