This is a healthier version of the traditional Irish dish, colcannon. It contains olive oil and leeks and may just be the best mashed potato recipe you’ve ever tasted! Easy to prep and cook, your whole family will love it!
I’m a big lover of any dish that comes with or includes potatoes. It’s in my French Canadian blood, it runs through my veins and I’m quite okay with that! Today, I’m introducing you to a healthier version of colcannon which is a traditional Irish dish made of mashed potatoes and kale or cabbage. To be honest, I had never heard of colcannon until last week when I came across an article talking about different ways to serve potatoes. The colcannon picture instantly won me over and I made the dish that evening. It was met with lots of enthusiasm from Ben who thought it was the best mashed potato dish he had ever tasted. And you know how it goes – if Ben likes it, I share it on the blog!
The recipe is very simple and the ingredients are so easy to find you might already have them in your fridge! You will need butter, good quality olive oil, garlic, leeks, potatoes, cabbage, scallions, parsley and milk. Boil and peel the potatoes and set them aside. Chop all your veggies, briefly stir fry them and add milk and water. Once the liquid is boiling, add the potatoes, mash them and season the whole thing with salt and pepper. That’s it, you’ve just made colcannon!
Colcannon tastes great for breakfast, lunch or dinner and will keep refrigerated for several days (up to 6-7 days).
Other easy and yummy potato recipes:
- Sweet potato croquettes
- Smashed red potatoes with garlic and chives
- Sliced baked potatoes with rosemary and Gruyere (hasselback)
- Japanese mashed potatoes with shiitake mushroom gravy
- Easy scalloped potatoes with caramelized fennel
Did you like this Colcannon Recipe? Are there changes you made that you would like to share?
- 4 potatoes (preferably Yukon gold)
- 3 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, finely chopped
- 1 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
- ½ cup water
- 2 scallions, thinly sliced on the bias
- 2 tablespoons chopped flat leaf parsley
- Salt and pepper to taste
- 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.
- In a large deep pan over medium high heat, add 2 tablespoons butter, olive oil, garlic and leek and cook for 3 minutes.
- Add cabbage and stir well. Cook for 4 minutes or until cabbage has softened. Add milk and water and bring to a simmer.
- 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.
- Top with remaining tablespoon of butter, scallions and parsley and serve immediately.