Colcannon Recipe (Mashed Potatoes with Leeks and Cabbage)
This Colcannon recipe is a practical main dish/side dish option that combines mashed potatoes with leeks and cabbage. It has few ingredients and is easy to make: you boil the potatoes, mash them, and then mix them with the vegetables softened in olive oil. In the how-to section, there are points you need to pay attention to, such as adjusting the consistency with milk and preventing it from burning.
Ingredients
Vegetables
Step-by-Step Method
Boil the potatoes
Place the potatoes in a large pot, add enough water to cover them and lightly salt. When it boils, boil it over medium heat for about 15-20 minutes until it softens, then strain it.
Soften the kale and leek
Heat the olive oil in a separate pot. Add the leek and fry for 3–4 minutes. Add kale and 2 cups water; Close the lid and cook until the kale becomes soft. Strain any remaining water and set the vegetables aside.
Prepare the puree
Return the drained potatoes to the pot. Add butter, nutmeg (mace) and half of the warm milk and crush. If the consistency is thick, add the remaining milk little by little; A soft puree consistency, not runny, would be better.
Mix the vegetables
Add the softened leek and kale to the puree. Add parsley and mix briefly; Try not to crush it too much so that the tissue remains alive.
Final setting and serving
Check the salt and pepper. Heat over low heat for 1–2 minutes and serve; Stir occasionally to prevent it from sticking to the bottom.