Description
Colcannon with Leek Butter is a classic Irish side dish that combines creamy mashed potatoes with tender leeks and a luxurious leek butter topping. It’s a comforting, flavor-packed side that’s perfect for any occasion, from St. Patrick’s Day to a cozy family dinner.
Ingredients
– 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
– 1 cup whole milk
– 4 tablespoons unsalted butter, divided
– 1 leek, white and light green parts only, thinly sliced
– 1 garlic clove, minced
– 1/4 cup heavy cream
– 1/4 cup chopped fresh parsley
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and return them to the pot. Add the milk and 2 tablespoons of the butter, then mash with a potato masher or hand mixer until smooth and creamy. Season with salt and pepper.
3. In a separate skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the sliced leeks and garlic, and sauté for 5-7 minutes, until the leeks are softened and fragrant.
4. Stir the sautéed leek mixture and heavy cream into the mashed potatoes until well combined. Fold in the chopped parsley.
5. Serve the colcannon warm, with the leek butter spooned over the top.
Notes
For a richer flavor, you can use 1/2 cup of heavy cream instead of milk. You can also experiment with other mix-ins like crispy bacon, shredded cheese, or caramelized onions.
- Prep Time: 15
- Cook Time: 30
- Category: Sides
- Method: Stovetop
- Cuisine: Irish