Irish Colcannon – Ash's In The Kitchen

This is a St. Patrick’s Day staple! It’s hearty, quick and so easy! You can substitute collard greens or any other green leafy vegetable you like. I prefer cabbage and leeks because of their toothy texture once sautéed.

2 lbs Russet Potatoes; peeled and cubed

½ cup Onion; sliced

2 cloves Garlic; Sliced

2 cups Cabbage; shredded

2 cups Leek; chopped

¼ cup Irish Butter; divided

¼ cup Heavy Cream

4 oz. Cream Cheese

Salt and Pepper to taste

1. Heat a large pot with lightly salted water to a boil. Add the potatoes and onions, then cook until fork tender; about 10 minutes.
2. Pour the potatoes into a colander and drain until they stop steaming.
3. Meanwhile, add half of the butter to the pot and sauté the cabbage and leeks until tender. Add the garlic and continue to sauté until fragrant; about 2 minutes. Add the potatoes back into the pot and mash or use a potato ricer to mash the potatoes.
4. Add the remaining butter, cream, cream cheese and seasonings. Fold everything together and taste, seasoning accordingly.
5. Enjoy!

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