Traditional Colcannon is often associated with St. Patrick's Day, but the combination of potatoes, cabbage, and leeks is perfect throughout the cooler months of fall and winter!
|Russet potato||1 1/2 Pound|
|Unsalted butter||4 Tablespoon (plus more for garnish)|
|Savoy cabbage||1 , chopped finely|
|Leeks||2 , chopped finely (tough stems removed)|
|Milk||1 Cup (16 tbs)|
|Ground nutmeg||1/4 Teaspoon|
1.Boil potatoes over high heat in a large saucepan and once done drain completely.
2.Heat butter in a large pan and add cabbage to it.
3.Add leeks, milk, nutmeg, salt and cook until soft.
4.Mash potatoes and add to cabbage mixture. Stir well to combine.
5.Transfer to a baking dish, smooth out the top and broil for 5 minutes.
6.Top with melted butter.
7.Serve and enjoy!