Colcannon is a traditional Irish recipe using mashed potatoes and cabbage to create a creamy side dish that could easily be mistaken for a main course. It’s one of those dishes that you can’t stop yourself from taste testing as it cooks.
Creamy Colcannon With Leeks = comfort food!
There seems to be a resurgence in what’s often called peasant food. These Old World dishes are inexpensive, comforting and always some kind of delicious. Most of the time these recipes, handed down through generations, are also very easy to make.
If you’re on a budget or under a time crunch and want something soothing, nourishing and satisfying, Colcannon hits the spot, not just for St. Patrick’s Day but every time.
Traditional colcannon recipes call for using a few scallions or none at all but if you enjoy that burst of tangy/sweet onions that leeks impart, a few scallions won’t do. That’s not nearly enough flavor for me. This recipe uses leeks sautéed in butter which is not traditional but I do like the extra flavor boost.
Shredded cabbage is added to the delicate, sweet oniony goodness. The cabbage absorbs all that amazing flavor which then is infused into the potatoes when it’s mixed together.
Creamy Colcannon with Leeks is mashed potato nirvana. There is absolutely no reason why you would only make this once a year on St. Patrick’s Day. However, it does pair amazingly with corned beef.
Like most Old World recipes, Colcannon is quite versatile. You can use onions or shallots instead of leeks if you can’t find them or like a milder flavor. You can use any kind of the green cabbages – Green, Savoy, or even Napa or you can even use kale.
Being so easy to make, there are a ton of recipes out there but they are all really variations on a theme. Stick to the basics, add what you like and you’ll never go wrong.
I hope you enjoy this recipe.
As always, cook for someone you love…especially you.
With Love, Tracy
The Best Creamy Colcannon With Leeks (Irish Mashed Potatoes With Leeks And Cabbage)
Equipment
- large skillet
- Large pot
- colander
- Potato masher
- Sharp knife
Ingredients
- 3 lbs potatoes ,washed, peeled and cut into 2 inch chunks. **The best kind for mashing are Yukon Gold or Russet potatoes.
- 1/2 head green cabbage ,finely shredded (about 5-6 cups)
- 2 medium leeks (about 2 cups sliced) white and light green parts ,washed thoroughly and sliced into 1/4 inch half moons
- 6 tbsp unsalted butter ,divided (or more to taste)
- 1 cup whole milk
- 1/2 tsp white pepper
- kosher salt
Instructions
- In a large pot, combine the potatoes with enough water to cover the potatoes by 2 inches. Add a large pinch of salt. Boil for about 15 minutes until tender enough to insert a fork with no resistance.
- Drain the potatoes and return them to the pot and add 3 tablespoons of butter to melt.
- While the potatoes are boiling, melt 2 tablespoons of butter in a large skillet. When the foaming subsides, add the leeks and 1/2 tsp kosher salt. Saute on medium heat until the leeks are tender, about 5-7 minutes, stirring often.
- Add the shredded cabbage to the leeks and 1 tsp kosher salt. Cook over medium-high heat until tender and wilted, about 6-8 minutes. If the pan looks a little dry, put 2 tablespoons of water in the pan and cover to help wilt the cabbage. Stir frequently.
- While the cabbage is cooking, make the mashed potatoes…just keep an eye on the cabbage to make sure it doesn't burn.
- Begin mashing the potatoes by adding a half cup of warmed milk, a teaspoon of kosher salt and 1/2 tsp white pepper to the potatoes. Mash the potatoes with a masher (or you can use a hand mixer). to your desired consistency. Add more milk to your desired creaminess and taste. You can add more melted butter if desired as well.
- Mix in the cabbage/leek mixture to the potatoes until evenly combined.Taste for seasonings. Add more salt and white pepper if needed.
- To serve, mound the potatoes in a serving bowl and make a small well in the middle. Pour a tablespoon of melted butter in the middle. Scoop into individual plates getting some of the melted butter from the middle with each serving.Do a happy food dance because it tastes so good! 🙂
