Colcannon

Ingredients

• 4 potatoes (preferably Yukon gold)
• 3 tablespoons butter or vegan butter
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, finely chopped
• 1 stalk leek, white and light green part only (sliced in half lengthwise, and finely chopped into half moons)
• 2 cups shredded cabbage
• 1 cup 2% milk or 1 cup water for vegan version
• 1/2 cup water
• 2 scallions, thinly sliced on the bias
• 2 tablespoons chopped flat leaf parsley
• salt and pepper to taste

Instructions

1. 1

   Put potatoes in a pot and cover with water and 1 teaspoon salt. Bring to a boil, reduce heat and simmer until potatoes are cooked through (about 25-30 minutes). Drain, let cool for a few minutes and peel.

2. 2

   In a large deep pan over medium high heat, add 2 tablespoons butter, olive oil, garlic and leek and cook for 3 minutes.

3. 3

   Add cabbage and stir well. Cook for 4 minutes or until cabbage has softened. Add milk and water and bring to a simmer.

4. 4

   Add potatoes and stir. Turn the heat off and mash using a potato masher. Season with salt and pepper and transfer to a serving bowl.

5. 5

   Top with remaining tablespoon of butter, scallions and parsley and serve immediately.