Creamy Leek and Cabbage Colcannon
User Reviews
5
Creamy Leek and Cabbage Colcannon
Description
This recipe cooks peeled, cut russet potatoes until tender, then drains and lets them sit to evaporate excess moisture. Meanwhile, leeks and finely shredded savoy cabbage are sautéed in butter until tender and starting to brown. Garlic is added briefly before stirring in half and half to create a creamy vegetable mixture.
The cooked vegetables and cream are then combined into the drained potatoes and mashed together to desired consistency, resulting in a luxurious, creamy texture with subtle sweetness from the cabbage and gentle flavor from the leeks. Freshly ground salt and pepper season the dish, which is topped with snipped chives for color and mild onion notes.
This colcannon variation pairs well with traditional meals or as a comfort food side. The note about the liquid reducing and thickening as it stands after mashing allows for adjustment of creaminess per preference, and choosing Irish butter or salted butter for finishing can customize flavor further.
Ingredients
- 2 pounds russet potato cleaned, peeled, and cut into 1-inch wedges
- 2 leek white and light green parts only), cleaned thoroughly and sliced into 1/4-inch rounds
- 3 cups savoy cabbage about 1/4 of a head), packed, finely shredded
- 1 large garlic minced, clove
- 6 tablespoons butter divided, unsalted
- 1 cup half and half *
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- chives for garnish, snipped
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
- Potatoes may seem loose immediately after adding half and half but will thicken naturally after about 5 minutes.
- Reduce the half and half to 3/4 cup if a firmer texture is preferred.
- Unsalted Irish butter is recommended within the mash for controlled saltiness; salted butter may be used as a finishing drizzle.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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