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.