Description
Colcannon with Leek Butter is a traditional Irish side dish that combines fluffy mashed potatoes with tender, aromatic leeks and a rich, melted leek butter topping. This simple, 30-minute recipe delivers all the cozy comfort of this beloved classic.
Ingredients
– 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
– 1 cup whole milk
– 4 tablespoons unsalted butter, divided
– 2 leeks, white and light green parts only, thinly sliced
– 3 garlic cloves, minced
– 1/2 teaspoon salt
– 1/4 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 fork-tender.
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 ricer until smooth and creamy. Season with salt and pepper.
3. In a 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 tender and fragrant.
4. Fold the sautéed leeks and garlic into the mashed potatoes until well combined.
5. Serve the colcannon warm, with the leek butter spooned over the top.
Notes
For a creamier texture, add an extra splash of milk to the mashed potatoes. You can also stir in some grated cheddar cheese for extra flavor.
- Prep Time: 15
- Cook Time: 30
- Category: Sides
- Method: Stovetop
- Cuisine: Irish