Ingredients:

  • lbs Russet or Yukon Gold Potatoes, peeled and quartered
  • small head Savoy Cabbage (about 1 lb), finely shredded
  • medium Leeks (white and light green parts only), halved lengthwise and thinly sliced
  • Tbsp Unsalted Butter (cold, cut into small cubes, for potatoes)
  • /2 cup Heavy Cream (warmed slightly)
  • /4 cup Milk (whole or 2%, warmed slightly)
  • Tbsp Salt (for boiling water)
  • tsp Fine Sea Salt (for seasoning, or to taste)
  • /2 tsp Freshly Ground Black Pepper (or to taste)
  • Tbsp Unsalted Butter (for sautéing greens)
  • /4 cup Fresh Chives or Scallions (finely chopped, for mixing and garnish)

Instructions:

  1. Place potatoes in a large stockpot. Cover with cold water by at least 2 inches. Add 2 tablespoons of salt. Bring to a rolling boil over high heat.
  2. Reduce heat to maintain a steady simmer. Cook for 15-20 minutes, or until fork-tender.
  3. While potatoes cook, blanch the shredded cabbage in a separate pot of boiling water for 2-3 minutes until slightly tender. Drain thoroughly and squeeze out all excess moisture using a clean tea towel.
  4. In a large sauté pan, melt the 3 Tbsp butter over medium heat. Add sliced leeks and cook gently until softened and translucent (about 5-7 minutes). Add the blanched cabbage and cook for another 2 minutes to incorporate flavour. Set aside.
  5. Once tender, drain the potatoes immediately and return them to the hot, empty pot over very low heat for 1-2 minutes, shaking constantly to steam off excess moisture.
  6. Remove the pot from the heat. Add the 6 Tbsp cold butter cubes to the hot potatoes. Mash thoroughly until mostly smooth, ensuring all butter is incorporated.
  7. Slowly stream in the warmed cream and milk while continuing to mash/stir gently until the desired creamy consistency is reached. Do not over-mix.
  8. Gently fold in the sautéed cabbage/leek mixture and half of the chopped chives/scallions. Season aggressively with salt and pepper to taste.
  9. Mound the Colcannon into a serving dish. Traditionally, create a well in the centre, fill with extra melted butter, and garnish with the remaining fresh herbs. Serve immediately.