Colcannon

20 mins
Serves 4
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Directions

  1. 1Peel and cut Yukon Gold potatoes into 2” pieces. Cover with water in a large pot and bring to a boil. Reduce heat and simmer until fork tender. Drain.
  2. 2Peel and cut Yukon Gold potatoes into 2” pieces. Cover with water in a large pot and bring to a boil. Reduce heat and simmer until fork tender. Drain.
  3. 3Peel and cut Yukon Gold potatoes into 2” pieces. Cover with water in a large pot and bring to a boil. Reduce heat and simmer until fork tender. Drain.
  4. 4Meanwhile, melt 2tbls butter and olive oil in a large saucepan. Add sliced leeks, chopped onion and garlic; cook until soft and beginning to brown. Add shredded cabbage; cook until wilted and soft. Season with salt and pepper.
  5. 5Meanwhile, melt 2tbls butter and olive oil in a large saucepan. Add sliced leeks, chopped onion and garlic; cook until soft and beginning to brown. Add shredded cabbage; cook until wilted and soft. Season with salt and pepper.
  6. 6Meanwhile, melt 2tbls butter and olive oil in a large saucepan. Add sliced leeks, chopped onion and garlic; cook until soft and beginning to brown. Add shredded cabbage; cook until wilted and soft. Season with salt and pepper.
  7. 7Combine the cooked cabbage mixture, boiled potatoes, milk, heavy cream, remaining butter, scallions and parsley. Mash with a potato masher.
  8. 8Combine the cooked cabbage mixture, boiled potatoes, milk, heavy cream, remaining butter, scallions and parsley. Mash with a potato masher.
  9. 9Combine the cooked cabbage mixture, boiled potatoes, milk, heavy cream, remaining butter, scallions and parsley. Mash with a potato masher.

Ingredients

  • 3 lbs Yukon Gold potatoes
  • 3 lbs Yukon Gold potatoes
  • 3 lbs Yukon Gold potatoes
  • 1 pinch Kosher salt
  • 1 pinch Kosher salt
  • 1 pinch Kosher salt
  • 1 pinch Freshly ground black pepper
  • 1 pinch Freshly ground black pepper
  • 1 pinch Freshly ground black pepper
  • 6 tbls unsalted butter
  • 6 tbls unsalted butter
  • 6 tbls unsalted butter
  • 2 tbls olive oil
  • 2 tbls olive oil
  • 2 tbls olive oil
  • 2 leeks
  • 2 leeks
  • 2 leeks
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 4 cups shredded cabbage
  • 4 cups shredded cabbage
  • 4 cups shredded cabbage
  • 1 cup milk
  • 1 cup milk
  • 1 cup milk
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 3 scallion
  • 3 scallion
  • 3 scallion
  • 0.5 cup chopped parsley
  • 0.5 cup chopped parsley
  • 0.5 cup chopped parsley

Equipment

large potlarge saucepanpotato masher