Colcannon Irish Mash with Leeks
A twist on the Irish Potatoes
Servings 4
Equipment
- Potato Masher
Ingredients
- 2 lbs Russet Potatoes
- 1/2 stick unsalted butter (60g)
- 2 medium leeks (white and light green part, keep the greens for broth!)
- 1 cup milk (I use whole. You could do half and half too)
- 1 tsp salt
- Freshly ground pepper
- 1 pinch nutmeg
Instructions
- Peel the potatoes, cut them in half (see note), and boil them in a large pot of salted water, about 20-25 min, depending on the size of the potatoes.
- Meanwhile, wash the leeks (by cutting a slit through the length, and running under water thoroughly, and in-between the layers).
- Thinly slice the leeks.
- Heat 2 tbsp of butter (25g), add the leeks and cook over medium low heat, covered, stirring often, about 6 minutes, until softened.
- Add the other 2 tbsp of butter, milk, salt and pepper to the leeks and stir. It should be very soupy. Turn off the heat.
- When the potatoes are soft, drain them and mash them with a potato masher.
- Pour the leek/milk mixture over the potatoes and stir. Adjust seasoning and add a pinch of nutmeg if you'd like,
- Serve right away! Enjoy!
Notes
- This will keep well in the fridge for 2-3 days.
- I cut the potatoes in half, as it makes it easier to mash them with the potato masher and gives a smoother puree in the end.