Traditional Colcannon

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
Salt 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!

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 8