Mashed potatoes with cabbage & leeks
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes

Background
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
- 600g floury potatoes (peeled and diced)
- 1 large leek (white part only)
- 30g butter
- 350g white or Savoy cabbage
- About 100ml warm milk
Instructions
- 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.
Tips
This dish can be dairy-free if you use vegetable-based milk and margarine (such as oat, almond or soya).© 2025 Copyright CookTogether
Categories
- Meal Type: - Dinner - Lunch - Quick & Easy - Side
- Cuisines: - British - USA
- Occasions: - Bonfire Night - Christmas - Dinner Party - Easter - Halloween - St Patricks Day - Sunday Lunch
- Ingredients: - Greens & Salads - Roots & Bulbs
- Health and Diet: - Gluten Free
- Skill Levels: - Easy
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