Name: Irish Colcannon with Cabbage and Leeks
Yield: 6 –8
Ingredients: 2 lbs Yukon gold potatoes ((or other medium-starch potatoes)); 1/2 tbsp extra virgin olive oil; 2 cups green cabbage, (finely shredded; shreds cut into bite-size pieces); 1 leek (white and light green part only), (cut in half lengthwise and sliced into fine half-rings); 2 cloves garlic, (crushed and finely minced); 2 tbsp unsalted butter; 1/2 cup sour cream; 3/4 cup milk ((I used skim, but you can use whatever kind you like)); 1/2 tsp salt, (or to taste); 1/2 tsp freshly ground black pepper, (or to taste); 1/2 cup scallions, (thinly sliced (for serving)); 2 tbsp Italian parsley, (finely chopped (for serving))

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Irish Colcannon with Cabbage and Leeks gets a flavor infusion from aromatics (leeks and garlic) and sour cream for tangy creaminess. Eat it as a delicious side dish, or as a topping for shepherd’s pie or lamb stew.

Irish Colcannon with Cabbage and Leeks: a perfect side dish for St. Paddy’s Day

With Saint Patrick’s Day just around the corner, I’m predictably on an Irish and Irish-American food kick.

Colcannon is a traditional Irish dish with mashed potatoes and greens such as kale or cabbage. I had my first colcannon at a local Irish pub in the Madison area, Erin’s Irish Snug. To me, colcannon = “pimp my mash”: you have the creaminess and butteriness of the mashed potatoes with the added, wonderful flavor and texture of kale (or cabbage). It’s wonderful on its own, but I also love to ladle stew over it or use it to top shepherd’s pie (appearing in a separate post [coming soon!]—thus the brevity of this post!).

Cabbage and kale are nutrient-dense vegetables, bringing fiber, vitamins, and antioxidants to the party. So, I like to think that colcannon is more healthful than plain mashed potatoes. But then again, the butter and starchiness of the potatoes probably make it a wash. But we need our comfort food fixes every now and then, amiright?

Irish Colcannon with Cabbage and Leeks is easy to make and lends itself well to a work-ahead strategy. You can slice up the cabbage and leeks and peel and dice the potatoes. I like to store the cabbage and leeks in airtight container, and put my potatoes in a large container full of water to soak. I keep everything in the fridge overnight.

The next day, it’s a simple matter of boiling, draining, and mashing potatoes, sautéeing the aromatics and cabbage, and then mixing it all together. I like to slice up some scallions and Italian parsley for garnish. That’s it! Easy and YUM.

Now that I’ve had Irish Colcannon with Cabbage and Leeks, I may never go back to plain mashed potatoes again. I hope you enjoy it!

—xoxo Michelle

Linkies

I am adding my recipe for Irish Colcannon with Cabbage and Leeks to these link parties:

#CookBlogShare, a great food blogger recipe-share at Hijacked by Twins.
#RecipeOfTheWeek hosted by A Mummy Too.
#BrillBlogPosts (coming soon!), a link party with a variety of lifestyle reads hosted by Honest Mum.

5 from 1 vote

Irish Colcannon with Cabbage and Leeks

Colcannon is a traditional Irish dish with mashed potatoes and greens such as kale or cabbage. This version, Irish Colcannon with Cabbage and Leeks, gets a flavor infusion from aromatics (leeks and garlic) and sour cream for tangy creaminess. Eat it as a delicious side dish, or as a topping for shepherd’s pie or lamb stew.

Servings: 6 –8

Ingredients

2 lbs Yukon gold potatoes (or other medium-starch potatoes)
1/2 tbsp extra virgin olive oil
2 cups green cabbage, finely shredded; shreds cut into bite-size pieces
1 leek (white and light green part only), cut in half lengthwise and sliced into fine half-rings
2 cloves garlic, crushed and finely minced
2 tbsp unsalted butter
1/2 cup sour cream
3/4 cup milk (I used skim, but you can use whatever kind you like)
1/2 tsp salt, or to taste
1/2 tsp freshly ground black pepper, or to taste
1/2 cup scallions, thinly sliced (for serving)
2 tbsp Italian parsley, finely chopped (for serving)

Instructions

Fill a 7–8 qt. pot 3/4 of the way with water and bring to a boil. Add the potatoes and boil gently until a knife slips in and out of the potato pieces without any resistance (15–20 min).
Meanwhile, heat the olive oil in a skillet over medium heat. Add the leeks; sauté until softened, but not brown. Add the garlic. Sauté an additional minute. Add the cabbage; stir to combine. Lid the skillet and reduce heat to medium-low, stirring occasionally, until the cabbage is soft. Remove from heat.
When the potatoes are soft, drain well and return to the pot. Add the butter and stir to combine. After the butter has melted, add the sour cream and milk. Mash to desired consistency with a potato masher (don't worry about getting every lump out: you won't notice them with the cabbage). Add the cabbage and leek mixture along with salt and pepper. Mix well and taste for seasoning, adjusting as necessary.
Garnish with sliced scallions and chopped parsley. Serve.

Recipe Notes

WORK AHEAD:

You can prep the cabbage and leeks the night before. Simply store in separate airtight containers in the refrigerator.
You can also peel and dice the potatoes the night before. Put them in a large container of water in the refrigerator.

Related tools on Sur La Table (affiliate)

potato masher

collapsible colander

skillet

chef’s knife

More ideas for St. Paddy’s Day

		Make-ahead Crockpot Corned Beef and Cabbage: this version of the Irish-American classic is prepared a day in advance to ensure tender, juicy corned beef rather than the shoe-leather-tough meat that results far too often from 8-hour crockpot methods.
		Best-Ever Melty Reuben Sandwiches: these delicious, decadent sandwiches are mandatory in the Frank house after St. Paddy’s Day. Perfectly melty and delicious, with homemade dressing served on the side.