Leek and Cabbage Colcannon

My Colcannon recipe combines creamy mashed potatoes with sautéed cabbage, sweet leeks, and a touch of garlic.

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russet potatoes leeks savoy cabbage garlic clove unsalted butter half and half salt and pepper

Let's Make Colcannon

Boil potatoes in a large pot of water with a pinch of salt until tender, about 15 minutes. Drain potatoes well and return them to the hot cooking pot.

While potatoes are cooking, sauté cabbage and leeks in a skillet with butter until tender. Add garlic, and cook for 1 minute. Stir in half and half, bring to a simmer, and remove from heat.

Stir vegetable mixture into the cooked potatoes. Use a potato masher to fully combine and mash to desired consistency. Season to taste with salt and pepper.

Mound potatoes into a serving bowl. Make a shallow well in the center of the potatoes. Drizzle with melted butter, garnish with snipped chives, and serve.

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