Rich and creamy, colcannon is the perfect side dish.
Serves six.
- 500g potatoes
- 500g green cabbage, sliced
- 2 small leeks, cleaned and thinly sliced
- 1 cup milk, or as needed
- salt and pepper to taste
- 1 pinch ground mace
- ½ cup butter
Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender. Drain.
While potatoes are boiling, simmer or steam cabbage in a separate pot until tender. Drain and chop; set aside and keep warm.
Place leeks in a small pot; add just enough milk to cover. Simmer over low heat until leeks are soft.
Season potatoes with salt, pepper, and mace; mash well.
Stir in cooked leeks and milk.
Stir in cabbage and heat through until potatoes are pale green. Make a well in the centre of the colcannon and pour in the melted butter. Mix well and serve.
