Colcannon | Blue Jean Chef

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and dairy-free.

cabbage

🥗Healthier: kale

💰Cheaper: savoy cabbage

Kale adds nutrients while savoy cabbage is often less expensive.

green onions

🥗Healthier: chives

💰Cheaper: leeks

Chives provide a similar flavor with fewer calories.

Bring a large stockpot of water to a boil.

Peel and cut the potatoes into equal-sized chunks and drop them into the boiling water. Cook for 20 to 30 minutes, until a paring knife easily pierces the potatoes.

While the potatoes are boiling, combine 4 ounces of the butter with the milk or heavy cream in a small saucepan and warm just until the butter melts.

Melt the remaining butter in a large saucepan over medium heat. Sauté the leeks for a few minutes. Add the garlic and continue to sauté until the leeks are soft. Add the shredded cabbage and sauté just until the cabbage wilts. Turn off the heat and stir in the scallions.

When the potatoes are cooked through, strain them and transfer the potatoes to a large bowl. Add the warm butter and milk (or cream) and stir with a wooden spoon or fork to mash the potatoes. Fold in the sautéed leeks and cabbage. Season well with salt and freshly ground pepper and keep warm until serving. Serve with additional butter melted on top if desired.

Cooking Techniques

Spice Level:

Dietary

Allergens