Colcannon: Irish Mash with Savoy Cabbage & Leeks

Colcannon, or cál ceannann, meaning 'white-headed cabbage', is a traditional Irish dish of mashed potatoes with kale or cabbage. There are as many colcannon recipes as there are cooks in Ireland, but this one uses softened and crunchy savoy cabbage, as well as garlic, leeks, butter and heavy cream for extra depth. A celebration of the humble spud, Colcannon is a favourite Irish dish, especially on St Patrick's Day. 

Colannon
Serves 4

Recipe courtesy of Bon Appetit

5 medium Yukon Gold potatoes, about 1 3/4 pounds
Kosher salt
6 tbsp unsalted butter, divided
2 leeks, white & light green only, sliced in half lengthwise & thinly sliced crosswise

2 garlic cloves, thinly sliced
2 cups packed shredded savoy cabbage, from 1/4 large head, divided
1 1/4 cups milk
1/2 cup heavy cream
Freshly ground black pepper
1 scallion, thinly sliced

Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30–40 minutes. Drain, let cool slightly, and peel.

Meanwhile, melt 4 tbsp butter in a large saucepan over medium heat. Add leeks and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and leeks are just beginning to brown around the edges, about 3 minutes longer. Add 1 cup cabbage and cook, stirring constantly, until wilted. Add milk and cream and bring to a simmer.

Add potatoes and remaining 1 cup cabbage, then coarsely mash with a potato masher. Season with salt and pepper. Transfer colcannon to a large serving bowl. Top with remaining 2 tbsp butter and sprinkle with scallion or chopped chives.