Creamy Leek and Cabbage Colcannon
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5.0
15 reviews
Excellent
Creamy Leek and Cabbage Colcannon
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My Colcannon recipe combines rich and creamy mashed potatoes with Savoy cabbage, sweet leeks, and a touch of garlic. Drizzle the top with melted Irish butter and dig in for an easy addition to your St. Patrick's Day feast!
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Ingredients
- 2 pounds Russet potatoes , cleaned, peeled, and cut into 1-inch wedges
- 2 leeks (white and light green parts only), cleaned thoroughly and sliced into 1/4-inch rounds
- 3 cups finely-shredded savoy cabbage (about 1/4 of a head), packed
- 1 large garlic clove , minced
- 6 tablespoons unsalted butter , divided
- 1 cup half and half *
- Kosher salt and freshly ground black pepper
- snipped chives (for garnish)
Instructions
- Boil potatoes in a large pot of water with a pinch of salt until tender, about 15 minutes. When cooked, a paring knife can be inserted into the centers and removed without resistance. Drain potatoes well and return to the hot pot. Let stand a few minutes to allow any remaining moisture to evaporate.
- While potatoes are boiling, melt 4 tablespoons butter in a large skillet until foaming subsides. Add cabbage, 1 teaspoon kosher salt, and 1/2 teaspoon freshly-ground black pepper. Cook over medium-high heat, stirring frequently, until cabbage is just starting to brown, 5-8 minutes.
- Add leeks and an additional 1/2 teaspoon of salt. Continue cooking, stirring often, until vegetables are tender, 5-8 minutes more. Add garlic, and cook for an additional minute. Stir in half and half, bring to a simmer, and remove from heat.
- Stir vegetables and half and half into the cooked potatoes. Use a potato masher to fully combine and mash to desired consistency. Potatoes will thicken a bit as they stand. Season to taste with salt and pepper.
- To serve, mound potatoes into a serving bowl, and use a spoon to create a shallow well in the center. Melt the remaining 2 tablespoons of butter and drizzle it over the potatoes, allowing it to pool into the well. Scoop potatoes, catching some of the melted butter with each serving. Garnish with snipped chives.
Notes
- *Keep in mind that the potatoes may look loose when the half and half is first added, but will naturally thicken as you mash the mixture, and within about 5 minutes of standing. If you prefer your mashed potatoes stiffer, reduce liquid to 3/4 cup.
- *Keep in mind that the potatoes may look loose when the half and half is first added, but will naturally thicken as you mash the mixture, and within about 5 minutes of standing. If you prefer your mashed potatoes stiffer, reduce liquid to 3/4 cup.
- I love using Irish butter in these rich potatoes. I generally use unsalted in the potatoes themselves so I can better control the saltiness of the dish. I’ll often use salted butter in the melted drizzle on top for an extra-luscious finish.
Nutrition Information
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Calories
449kcal
(22%)
Carbohydrates
53g
(18%)
Protein
8g
(16%)
Fat
24g
(37%)
Saturated Fat
15g
(75%)
Cholesterol
67mg
(22%)
Sodium
56mg
(2%)
Potassium
1193mg
(34%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
1530IU
(31%)
Vitamin C
38mg
(42%)
Calcium
145mg
(15%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 53g | 18% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 67mg | 22% |
| Sodium | 56mg | 2% |
| Potassium | 1193mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1530IU | 31% |
| Vitamin C | 38mg | 42% |
| Calcium | 145mg | 15% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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