I’ve always wanted to make Colcannon. But for some reason never got around to it. Who doesn’t like creamy, buttery mashed potatoes? This recipe takes mashed potatoes to another level. These Irish mashed potatoes are made with cabbage, leek, scallions and garlic.
During the 1600 and 1700’s in Europe and Ireland, potatoes, cabbages, and leeks were considered the food of the common man so it was inevitable that a dish would evolve that combines all the ingredients. The word colcannon is from the Gaelic term “cal ceannann” which means white-headed cabbage.
So, this is how good these mashed potatoes are. My daughter who is picky, picky, picky looked at them and said, No I don’t like them, they don’t look good. I heated some up for her, and said taste them. Don’t be ridiculous. She tasted them and said “these are pretty good”. After eating all that I heated up for her, she said “I’m not going to lie, those were the best tasting mashed potatoes I have ever had”!!!! Now you know you’ve hit a home run when she says they’re good!
You can serve Colcannon with a hearty beef stew over it or Irish Sausage.
These potatoes are super easy to make:
Boil potatoes in water until tender. 
Divide the white and light green leek parts down the middle. Then slice thinly on a diagonal.
Saute the leeks and garlic, and then add in the cabbage. 
Add milk and cream and simmer.
Mash potatoes and add cabbage mixture to potatoes.
Top with butter and scallions.
I make the cabbage, leek, scallion and garlic mixture while potatoes are cooking. By the time the potatoes are cooked you have a delicious cabbage, leek and garlic cream mixture to add to the mashed potatoes. This is most definitely the Irish way of eating potatoes!
I would not recommend making it too far in advance, but you can make an hour or two in advance put in a baking dish and keep warm in the oven. The oven will even make the tops of the potatoes a little crunchy.
You can also make these with kale or add bacon.
Make sure to “slice” the garlic. If you mince the garlic use only one clove. Minced garlic is much stronger than sliced garlic. 
If you love comfort food you will love these potatoes! They are “over the top” delicious!
Colcannon
Description
Delicious and comforting. The cabbage puts a whole new twist on mashed potatoes.
Ingredients
5 medium Yukon Gold potatoes (about 1 3/4 pounds)
Kosher salt
6 Tbsp unsalted butter, divided
2 leeks, white and pale-green parts only, sliced in half lengthwise, thinly sliced crosswise
2 garlic cloves, thinly sliced
2 cups (packed) shredded savoy cabbage (from about 1/4 large head), divided
1-1/4 c. milk
1/2 c. heavy cream
Freshly ground black pepper
1 scallion, thinly sliced
Instructions
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 cabbage and cook, stirring constantly, until wilted. Add milk and cream and bring to a simmer.
Add potatoes to cabbage mixture, then coarsely mash with a potato masher. Season with salt and pepper.
Transfer col cannon to a large serving bowl. Top with remaining 2 Tbsp. butter and sprinkle with scallion.
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