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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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: British, USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 600 g floury potatoes peeled and diced
  • 1 large leek white part only
  • 30 g butter
  • 350 g white or Savoy cabbage
  • About 100ml warm milk

Method
 

  1. 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.
  2. Meanwhile slice the leeks and shred the cabbage.
  3. 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.
  4. 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.
  5. Fold in the cabbage and leek mixture, season with salt and pepper and stir well with a wooden spoon. Serve warm.