Mashed potatoes with cabbage and leeks
Mashed potatoes can very easily be enhanced with other vegetables. This recipe is very Celtic – based on the Irish Colcannon with added leek, the national vegetable of Wales. It’s very tasty, perfect for a roast dinner or goes well with hearty stews.
Ingredients
Method
- Put the dices potatoes into a saucepan, cover with water and bring to the boil. Simmer for about 15 minutes until tender. Drain, then put them back into the saucepan. Cover and keep warm.
- Meanwhile slice the leeks and shred the cabbage.
- In a frying pan melt the butter and soften the leek for about 5 minutes. Add the cabbage and simmer under cover for another 4-5 minutes.
- Add half of the milk to the potatoes. Mash with a hand-masher (not a blender!) and add more milk if needed to get the right consistency. Warm it through, if needed.
- Fold in the cabbage and leek mixture, season with salt and pepper and stir well with a wooden spoon. Serve warm.