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!

Prep Time 20

Bake / Cook Time 30

Total Time 50

Equipment

Spatula

Masher

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.