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Colcannon

4 from 1 reviews

This is a healthier version of the classic Irish colcannon. It contains olive oil and leeks and may just be the best mashed potato recipe you’ll ever taste!

Scale

Ingredients

  • 4 potatoes (preferably Yukon gold)
  • 3 tablespoons butter or vegan butter
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 stalk leek, white and light green part only (sliced in half lengthwise, and finely chopped into half moons)
  • 2 cups shredded cabbage
  • 1 cup 2% milkĀ  or 1 cup water for vegan version
  • 1/2 cup water
  • 2 scallions, thinly sliced on the bias
  • 2 tablespoons chopped flat leaf parsley
  • salt and pepper to taste

Instructions

  1. Put potatoes in a pot and cover with water and 1 teaspoon salt. Bring to a boil, reduce heat and simmer until potatoes are cooked through (about 25-30 minutes). Drain, let cool for a few minutes and peel.
  2. In a large deep pan over medium high heat, add 2 tablespoons butter, olive oil, garlic and leek and cook for 3 minutes.
  3. Add cabbage and stir well. Cook for 4 minutes or until cabbage has softened. Add milk and water and bring to a simmer.
  4. Add potatoes and stir. Turn the heat off and mash using a potato masher. Season with salt and pepper and transfer to a serving bowl.
  5. Top with remaining tablespoon of butter, scallions and parsley and serve immediately.

Notes

This colcannon recipe will keep refrigerated for up to 6-7 days.

Keywords: recipe, Thanksgiving, Christmas, comfort food, vegetarian, gluten-free

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