Buttery Irish Colcannon with Leeks and Cabbage

Recipe Collection: Side Dish

Buttery Irish Colcannon with Leeks and Cabbage is a vegetarian side dish that combines smooth mashed potatoes with tender leeks and vibrant cabbage, all enhanced by a rich butter infusion. This traditional Irish recipe is perfect for those seeking comfort food with a touch of elegance. With its creamy texture and buttery flavor, this colcannon is versatile enough to complement any main dish, from roasted meats to hearty stews. Easily accessible through the easyChef Pro App, you can find personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Select this recipe today and enjoy step-by-step guidance for a delicious addition to your table!

Overview

This elevated version of the traditional Irish colcannon combines creamy mashed potatoes with tender leeks and cabbage, all enriched with a luxurious butter infusion. Perfect for a comforting side dish that brings a touch of elegance to your table.

Diet Type

Vegetarian

Allergies

Dairy

Cuisine

Irish

Serving Size: 6

Cooking Time: 30 minutes

Ingredients

• 1 Pound (lb) potatoes, peeled
• 1 Pound (lb) green cabbage, sliced
• 2 Small leeks, sliced
• 1 Cup milk
• 0.5 Teaspoon (tsp) kosher salt
• 1 Pinch ground black pepper
• 1 Pinch ground mace
• 0.5 Cup butter, melted

Steps

1. Prepare the Potatoes: Place the potatoes in a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low and simmer until tender, about 15 to 20 minutes. Drain and return to the pot.
2. Cook the Cabbage: While the potatoes are cooking, steam the cabbage in a separate pot until tender, about 5 to 7 minutes. Drain, chop finely, and set aside, keeping it warm.
3. Soften the Leeks: In a small pot, add the leeks and just enough milk to cover them. Simmer over low heat until the leeks are soft, about 3 to 5 minutes.
4. Mash the Potatoes: Season the drained potatoes with salt, ground black pepper, and mace. Mash until smooth and creamy.
5. Combine Ingredients: Stir the softened leeks and their milk into the mashed potatoes. Add the chopped cabbage and mix until the potatoes take on a pale green hue.
6. Infuse with Butter: Make a well in the center of the colcannon and pour in the melted butter. Mix thoroughly to ensure the butter is evenly distributed.
7. Serve: Transfer the colcannon to a serving dish, making another well in the center for an extra drizzle of melted butter if desired. Serve hot and enjoy the creamy, buttery goodness.

Enjoy your homemade Buttery Irish Colcannon with Leeks and Cabbage!