Traditional Colcannon

  • Yield: 8 servings

Leeks can hide a lot of grit in their stalks, so make sure your leeks are squeaky clean before adding them to the pot! Give your chopped leeks a hard swirl in a bowl of cold water, let the grit settle at the bottom and scoop out the leeks from the top. Drain before cooking. EQUIPMENT NOTE: You will need a potato masher and an oven-proof baking dish.


1 1/2pounds Russet poatoes
4tablespoons unsalted butter, plus more for garnish
1 chopped Savoy cabbage
2 chopped leeks, tough stems removed
1cup milk
1/4teaspoon ground nutmeg
1/4teaspoon salt


  1. Boil potatoes over high heat until soft. Drain and let cool.
  2. Heat butter in large pan over medium heat. Add cabbage, leeks, milk, nutmeg and salt. Cook until soft.
  3. Mash potatoes until almost smooth. Add potatoes to cabbage mixture. Stir to combine. Ladle mixture into baking dish, smoothing out the top, and broil for 5 minutes. Top with melted butter. Serve hot.