Irish colcannon potatoes

 I was really tempted by the recipe below. Tempted enough to go grocery shopping this morning. I needed a leek and cabbage plus some other things.

The grocery store was packed.Was it because today is a little warmer? Or customers getting ready for the KC Chiefs and Buffalo Bills game this afternoon. Who knows but the store had lots of check out stations open and all sorts of game snacks available.

Found everything on my list and when I got home Bob helped me unload. The list had yeast on it .. thanks to all his bread making and there is a new loaf in the oven right now!

Looks like the schools will be back to their normal schedules this week!

We enjoyed them... maybe more leeks next time??

 

Irish Colcannon Potatoes Recipe

Servings: 4

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Ingredients:

4 large potatoes, peeled and diced

1/2 cup unsalted butter, divided

1 cup green cabbage, finely shredded

1 cup leeks, sliced (white and light green parts only)

1/2 cup milk

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions:

Place the diced potatoes in a large pot of salted water.

Bring to a boil and cook until potatoes are tender, approximately 15 minutes.

In a separate pan, melt 1/4 cup of butter over medium heat. Add sliced leeks and shredded cabbage to the pan. Sauté until vegetables are softened, about 5-7 minutes.

Drain the boiled potatoes and return them to the pot. Mash the potatoes using a potato masher or fork. Mix in the sautéed leeks and cabbage.

Heat the milk in a small saucepan or microwave until warm. Add the warm milk and the remaining 1/4 cup of butter to the mashed potatoes. Mix until smooth and creamy.

Season the colcannon with salt and pepper to taste. Garnish with freshly chopped parsley for added freshness.

Scoop the Irish colcannon into serving bowls. Create a well in the center and add an extra pat of butter if desired.

Calories: Approximately 300 kcal