Colcannon is a traditional Irish dish, in which potatoes are mashed alongside some amount of cabbage and aromatics. I adapted this one from Bon Appetit, relying on leeks for the bulk of the flavor.
You'll need:
- 1 1/2 lb russet potatoes
- 1/4 c unsalted butter
- 2 leeks
- 2 Tbs minced garlic
- 1/4 c thinly sliced scallions
- 2 c shredded cabbage
- 1 c milk
- 1/2 c half and half
Peel the potatoes and cut into 1-inch pieces. Add them to a large saucepan of cold water. Turn the stove to high; once it's boiling, lower the heat to medium and let boil uncovered 18 minutes.
Meanwhile, prep the leeks: cut the dark green part off, then slice each in half longwise and thinly slice into short strips. Put them into a large bowl and fill with cold water, then use your hand to separate the leeks and clean well, draining as needed.
Melt butter over medium-high heat in a Dutch oven. Add the leeks and cook, stirring occasionally, until they're soft, about 6 minutes. Add the garlic, and continue to cook about 5 more minutes. Add 1 c cabbage and stir in; cook another 5 minutes until cabbage is soft. Stir in the scallions to sauté slightly.
Drain the cooked potatoes and put them into the Dutch oven. Add the remaining 1 c cabbage, milk, and half and half, and mash well using a whisk.
Irish Colcannon
Ingredients
- 1 1/2 lb russet potatoes
- 1/4 c unsalted butter
- 2 leeks
- 2 Tbs minced garlic
- 1/4 c thinly sliced scallions
- 2 c shredded cabbage
- 1 c milk
- 1/2 c half and half
Instructions
- Peel the potatoes and cut into 1-inch pieces. Add them to a large saucepan of cold water. Turn the stove to high; once it's boiling, lower the heat to medium and let boil uncovered 18 minutes.
- Meanwhile, prep the leeks: cut the dark green part off, then slice each in half longwise and thinly slice into short strips. Put them into a large bowl and fill with cold water, then use your hand to separate the leeks and clean well, draining as needed.
- Melt butter over medium-high heat in a Dutch oven. Add the leeks and cook, stirring occasionally, until they're soft, about 6 minutes. Add the garlic, and continue to cook about 5 more minutes. Add 1 c cabbage and stir in; cook another 5 minutes until cabbage is soft. Stir in the scallions to sauté slightly.
- Drain the cooked potatoes and put them into the Dutch oven. Add the remaining 1 c cabbage, milk, and half and half, and mash well using a whisk.
Nutrition Facts
Calories
253.22Fat (grams)
10.83Sat. Fat (grams)
6.73Carbs (grams)
34.44Fiber (grams)
4.14Net carbs
30.30Sugar (grams)
4.45Protein (grams)
6.34Sodium (milligrams)
59.68Cholesterol (grams)
30.65