Colcannon
Irish mashed potato dish layered with sautéed leeks, cabbage, and butter. Creamy, chunky texture served warm with melted butter pooled in the center.
Ingredients
Method
Place potato chunks in a pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 12–15 minutes; drain well in a colander.
While potatoes cook, melt 3 tbsp butter in a large skillet over medium-high heat. Add sliced leeks and cook until soft, about 5 minutes, stirring occasionally.
Add sliced cabbage to the skillet and cook until tender and lightly browned, 5–8 minutes. Season with salt and pepper; set aside.
Return drained potatoes to the warm pot. Add warm milk and mash until just combined—texture should remain chunky, not silky smooth.
Fold the sautéed leek and cabbage mixture into the mashed potatoes. Taste and adjust seasoning with salt and pepper.
Transfer to a serving dish and make a well in the center. Top with remaining 1 tbsp butter and scatter green onions if using. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan. Adding the missing ingredients to a grocery list is coming soon.
Plan this in GreenplateAi →