Colcannon

Description

These colcannon potatoes are rich, creamy, and so comforting! This recipe cooks the sliced leeks in milk so it's easier to mash into the potatoes. Make a well in the center of the colcannon and pour in the melted butter for an amazing potato side dish.

Ingredients

• 1 pound potatoes
• 1 pound green cabbage, sliced
• 2 small leeks, cleaned and thinly sliced
• 1 cup milk, or as needed
• salt and pepper to taste
• 1 pinch ground mace
• ½ cup butter

Directions

1. Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 to 20 minutes. Drain.
2. While potatoes are boiling, simmer or steam cabbage in a separate pot until tender. Drain and chop; set aside and keep warm.
3. Place leeks in a small pot; add just enough milk to cover. Simmer over low heat until leeks are soft, about 3 to 5 minutes.
4. Season potatoes with salt, pepper, and mace; mash well. Stir in cooked leeks and milk. Stir in cabbage and heat through until potatoes are pale green in color. Make a well in the center of the colcannon and pour in the melted butter. Mix well and serve.