Classic Irish Colcannon

Instructions

1. 1

   Place the peeled, chunked Yukon Gold Potatoes in a large Pot and cover with cold water by at least 1 inch. Add 1 tablespoon of Kosher Salt. Bring to a boil over high heat, then reduce to a steady simmer.

2. 2

   Cook the Yukon Gold Potatoes until completely tender and a fork slides through with no resistance, about 18–22 minutes. Drain thoroughly in a Colander and let them steam-dry for 2–3 minutes — this removes excess moisture and makes for fluffier mash.

3. 3

   While the Yukon Gold Potatoes cook, melt 3 tablespoons of Butter in a large Skillet over medium heat. Add the sliced Leeks and a pinch of Salt. Sauté, stirring occasionally, until softened and just beginning to turn golden, about 6–8 minutes.

4. 4

   Add the shredded Green Cabbage to the Skillet with the Leeks. Toss to combine and cook, stirring occasionally, until the Cabbage is wilted and tender but still has a little body, about 5–6 minutes. Season lightly with Salt and White Pepper. Remove from heat and set aside.

5. 5

   Warm the Milk and Heavy Cream together in a small Saucepan over low heat or in the Microwave until steaming — do not boil.

6. 6

   Return the drained Yukon Gold Potatoes to the empty Pot. Mash with a Potato Masher or pass through a ricer for an extra-smooth result. Add the remaining 3 tablespoons of Butter and mash until melted and incorporated.

7. 7

   Pour in the warm Milk and Heavy Cream gradually, stirring and folding with a Wooden Spoon or Spatula until the mash is creamy and smooth. You may not need all the liquid — add it until you reach your preferred consistency. Season well with Salt and White Pepper.

8. 8

   Fold the sautéed Leeks and Cabbage into the mashed Yukon Gold Potatoes until evenly distributed throughout. Taste and adjust seasoning — colcannon should be generously seasoned.

9. 9

   Transfer to a warm serving Bowl. Make a well in the center with the back of a spoon and add a generous knob of Butter, letting it melt into a golden pool. Scatter sliced Scallions over the top if using. Serve immediately.

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