This clever Irish-style mashed potato is also known as colcannon
- 2 kg Sebago potatoes, peeled, washed, cut into large chunks
- 3 tsp fine salt
- 50 g butter, chopped, plus extra 20g, chopped
- 2 leeks, trimmed, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 cups shredded green cabbage
- 125 ml thickened cream
- sea salt flakes and freshly ground pepper to season
- Put potatoes in a large saucepan with salt, and cover with room-temperature water. Bring to the boil over medium heat and cook for 20 minutes or until tender. Drain well and return to pan off the stove.
- Meanwhile, put butter in a large non-stick frying pan over medium heat and cook, stirring, until melted. Add leek and garlic, and cook for about 5 minutes, stirring occasionally, until leek is soft. Stir in cabbage and cook, stirring, for a further 5 minutes or until cabbage has softened. Pour in cream and bring to the boil. Remove from heat.
- Use a potato masher to mash potatoes in the pan until smooth. Add ¾ of the cabbage mixture and stir until combined.
- Spoon mash into a large serving bowl, top with remaining cabbage mixture and scatter over extra butter. Season and serve
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||6.1 g|
|Total carbohydrates||22.1 g|
|- Sugars||2.4 g|
|Dietary fibre||4.0 g|