Colcannon - Irish Mashed Potatoes
- 5 medium Yukon Gold potatoes (about 1¾ pounds)
- 1 green onion, thinly sliced
- 6 tablespoons unsalted butter
- 2 leeks, white and pale-green parts only, sliced in half lengthwise, thinly sliced crosswise
- 2 garlic cloves, minced
- 2 cups shredded savoy or napa cabbage
- 1¼ cups milk
- ½ cup heavy cream
- Freshly ground black pepper
- Kosher salt
Add the potatoes to a medium pot and cover with water. Season with salt and bring to a boil. Once boiling, reduce the heat and simmer until fork-tender, about 30 minutes. Drain the potatoes. You can peel them at this stage if you like.
While the potatoes are cooking, in a large saucepan melt the butter over medium heat. Add the leeks and cook until transparent, about 10 minutes. Now add the garlic and cook for another 3 minutes or until the leeks start to brown slightly on the edges. Add half of the cabbage and cook until wilted. Add the milk and creat and bring to a simmer. Add potatoes and the remaining 1 cup cabbage, then coarsely mash with a potato masher. Season with salt and pepper.
Garnish with sliced green onion and a bit of extra butter, because more butter is always better. Then pour yourself a big glass of your favorite red wine and enjoy!
