Buttery Colcannon
Updated March 18, 2025
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound cabbage or kale, chopped
- ½cup leeks or scallions, cleaned and chopped
- 1cup milk or cream
- 2pounds potatoes, peeled and cut up
- Salt and freshly ground pepper to taste
- ¼teaspoon mace
- 6tablespoons butter, melted
Nutritional analysis per serving (6 servings)
269 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 6 grams protein; 674 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Boil or steam cabbage until tender.
- Step 2
Simmer leeks in enough milk to cover them, just until tender.
- Step 3
Cook potatoes in boiling water for 20 minutes, or until done. Drain and mash well with salt, pepper, mace and remaining milk to keep them creamy.
- Step 4
Fold in cooked cabbage and leeks and beat until fluffy.
- Step 5
Divide into 4 to 6 servings, make a well in the center of each and pour in melted butter.
Private Notes
Comments
This is very good in a nice earthy way. It comes together quickly. I had started potatoes well before preparing the other components. In the future, I would get potatoes cooking and then immediately cook leeks and kale or cabbage. Actually I used scallions instead of leeks because that is what I had. I used black kale because I have copious amounts in my garden. I served it with salmon cakes.
I used what was on hand. Cooked up lots of yellow onions, shallots, & garlic. When soft and mushy, I added a bunch of cut up Power Greens (baby kale/spinach) and chard. Meantime, I roasted tiny buttery gold potatoes, unpeeled, cut in half. When everything was done, I smashed each potato half with a spoon, made a pile of crushed potatoes on my plate, dotted with butter, topped with the veggie mix, folded a tiny bit, added more butter and salt/pepper and VOILA. It was delicious.
I made this last night for St. Patrick’s day. It was a hit with guests. I used purple potatoes and kale which made for a nice visual effect. A pound of kale is A LOT - too much in fact. One large bunch is plenty. I used lacinato kale and lactose-free half and half. I didn’t have time to beat the potatoes etc. in a mixer, just mashed by hand, and it was still really good.
I sometimes sauté the mixture much like a latke...
We roasted the cabbage before mixing but it turns out we didn’t have mace. It was still great without it.
I made this last night for St. Patrick’s day. It was a hit with guests. I used purple potatoes and kale which made for a nice visual effect. A pound of kale is A LOT - too much in fact. One large bunch is plenty. I used lacinato kale and lactose-free half and half. I didn’t have time to beat the potatoes etc. in a mixer, just mashed by hand, and it was still really good.
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