Irish Colcannon | Mashed Potatoes, Cabbage, Leeks | St Patrick
Today we are diving into the heart of Irish cuisine with this creamy Colcannon — where fluffy mashed potatoes meet tender cabbage and leeks. It is not only a staple in Irish homes, but it is also packed with flavor and history. Did you know that Colcannon is traditionally enjoyed during the harvest season and often comes with a hidden surprise? And whoever found it was believed to be the next to marry or to have a specific fortune predicted for them. It's the perfect dish to warm your heart and bring a little luck into your kitchen!
Ingredients
- 1.50 Lbs (680 g) russet potatoes (Peeled | Quartered)
- 1.50 Lbs (680 g) red potatoes (Quartered)
- 1/2 tsp (3 g) sea salt
- 10 oz (285 g) leeks (2 Large)
- 12 oz (340 g) green cabbage (1/2 head)
- 2 oz (55 g) butter
- 4 oz (115 g) heavy cream (At Room Temperature)
- 1 oz (28 g) butter
- salt, pepper (To Taste)
Instructions
POTATOES PREPARATION
- First, set aside a large mixing bowl 1/2 filled with cold water.Peel and quarter the russet potatoes, place them in the cold water so they do not turn gray.Give the red potatoes a good wash and quarter them before placing them with the russet potatoes.1.50 Lbs russet potatoes, 1.50 Lbs red potatoes
- Transfer the drained potatoes to a large pot. Cover with cold water, add the salt. Bring the potatoes to a boil over medium heat. Then, bring the heat down and let it simmer for 12-15 minutes or until fork-tender.1/2 tsp sea salt
GREEN CABBAGE & LEEKS PREPARATION
- While the potatoes are cooking, prepare the leeks, and cabbage. Slice the white and light green parts of the leeks thinly and rinse well. Cut the cabbage into 1-inch pieces and rinse well.10 oz leeks, 12 oz green cabbage
- In a large frying pan, melt the butter over medium heat. Add the leeks and cabbage in the butter. Cover and cook until the cabbage is tender, about 5-8 minutes.2 oz butter
ASSEMBLY
- Once the potatoes are cooked, drain them and return them to the warm pot. Mash the potatoes with a potato masher, adding the heavy cream and butter as needed to reach a smooth consistency. Season with salt and pepper, to taste.4 oz heavy cream, 1 oz butter, salt, pepper
- Gently fold the mashed potatoes together with the cabbage and leeks.
- Transfer the Colcannon to your serving dish and top with additional butter if desired. Enjoy & Bon Appétit!
- NOTE: Store in the refrigerator once cooled down up to 3 days. You may add a bit of cream and/or butter when warming it back on the stove or microwave.
Video
Special Notes
Nutrition
Nutrition Facts
Irish Colcannon | Mashed Potatoes, Cabbage, Leeks | St Patrick
Amount Per Serving
Calories 283
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 39mg13%
Sodium 252mg11%
Potassium 894mg26%
Carbohydrates 37g12%
Fiber 4g17%
Sugar 5g6%
Protein 5g10%
Vitamin A 1113IU22%
Vitamin C 32mg39%
Calcium 69mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can't wait to see them! And follow @bakingwithnessa on Instagram!