Colcannon
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!
Ingredients
Scale
- 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% milk 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
- 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.
- In a large deep pan over medium high heat, add 2 tablespoons butter, olive oil, garlic and leek and cook for 3 minutes.
- Add cabbage and stir well. Cook for 4 minutes or until cabbage has softened. Add milk and water and bring to a simmer.
- 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.
- 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.
Find it online: https://pickledplum.com/colcannon-recipe/