Historical Background
Colcannon is a traditional Irish dish made with mashed potatoes, cabbage, and leeks. It is often served with a knob of butter and a sprinkling of parsley. The dish is believed to have originated in the 18th century, and it is thought to have been a way to use up leftover potatoes and cabbage. Colcannon is a hearty and filling dish that is perfect for a cold winter day.
Serving Size
This recipe makes about 6 servings.
Prep Time
15 minutes
Cooking Time
30 minutes
Ingredients
- 3 pounds potatoes, peeled and cubed
- 1 head cabbage, shredded
- 2 leeks, white and light green parts only, thinly sliced
- 1/2 cup milk
- 1/4 cup butter, melted
- 1/4 cup heavy cream
- Salt and pepper to taste
Instructions
- In a large pot, bring salted water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and return them to the pot.
- Add the cabbage and leeks to the pot and stir to combine.
- In a small bowl, whisk together the milk, butter, and heavy cream. Add the milk mixture to the pot and stir to combine.
- Season with salt and pepper to taste.
- Mash the potatoes until they are smooth and creamy.
- Serve immediately, garnished with parsley.
Tips
- If you don’t have any leeks, you can use 1/2 cup of chopped onion instead.
- For a vegetarian version of colcannon, omit the butter and use vegetable broth instead of milk.
Enjoy!
