Traditional Colcannon

  • Yield: 8 servings

Traditional Colcannon is often associated with St. Patrick's Day, but the combination of potatoes, cabbage, and leeks is perfect throughout the cooler months of fall and winter!


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.