Colcannon Irish Potatoes

Authentic colcannon is easy when you boil the potatoes and cabbage all in one pot, then simply drain and mash with butter and cream.


2 lbs potatoes of choice washed well and cut into large chunks (I used sierra red because I love the flecks of red skin in the dish)
2 whole cloves of garlic peeled, not minced
4 tbsp good quality butter cubed. Plus more for serving
1 tbsp avocado oil
1 large leek white and light green parts only, sliced thinly
1/2 head cabbage sliced thinly
3 spring onions sliced thinly including the green bits
Salt to taste


Put the cubed potatoes and whole garlic cloves in a medium pot and cover with cold water by at least an inch. Add 1 tbsp of salt, and bring to a boil. Boil until tender, about 15-20 mins. Once cooked, drain in a colander
While potatoes are cooking, heat the avocado oil in a medium saucepan. Once hot, add in the leeks and cabbage and cook until wilted, and most of the liquid has been absorbed, about 4 mins. Remove from heat
Pop the drained potatoes back into the medium pot, add in the cubed butter, the cooked greens mixture and the chopped spring onions. Mash with a potato masher until really smooth and creamy. Add salt to taste and serve hot with a small indentation in top and a small knob of butter popped in there

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