Ingredients
Scale
To make this deliciously creamy colcannon, you’ll need:
- 1 pound potatoes
- 1 pound green cabbage, sliced
- 2 small leeks, cleaned and thinly sliced
- 1 cup milk, or as needed
- Salt and pepper, to taste
- 1 pinch ground mace (optional for extra warmth)
- ½ cup butter
Instructions
Step 1: Boil the Potatoes
- Place potatoes in a large pot and cover with salted water.
- Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes until tender.
- Drain and set aside.
Step 2: Cook the Cabbage
- While the potatoes are boiling, simmer or steam cabbage in a separate pot until tender.
- Drain, chop, and keep warm.
Step 3: Cook the Leeks in Milk
- Place leeks in a small pot and add just enough milk to cover.
- Simmer over low heat for about 3 to 5 minutes, or until leeks are soft.
Step 4: Mash and Mix
- Mash the cooked potatoes with salt, pepper, and ground mace.
- Stir in the leeks with their cooking milk.
- Fold in the chopped cabbage, mixing until the potatoes turn pale green.
Step 5: Add the Butter and Serve
- Make a well in the center of the colcannon and pour in the melted butter.
- Mix well and serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: Irish
Nutrition
- Serving Size: 6
- Calories: 260 per serving