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5.0 from 15 votes

Creamy Leek and Cabbage Colcannon

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 449 kcal
Course: Side Dish
Cuisine: Irish

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

    Cup of Yum
  1. 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.
  2. 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. 
  3. 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.
  4. 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.
  5. 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

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

% 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.