Irish Colcannon with Spring Onions and Leeks


  • 1 quart water
  • 1 teaspoon salt or to taste
  • 3 medium Idaho® potatoes, peeled and cubed (about 6 ounces each)
  • 2 tablespoons milk
  • 1/2 teaspoon black pepper
  • 2 cups chopped cabbage
  • 1/4 cup margarine or butter
  • 1/4 cup chopped green onions
  • 2 tablespoons chopped leeks
  • 2 tablespoons chopped fresh parsley


  1. Bring water and 1/2 teaspoon of the salt to boil in a large saucepan, add potatoes, return to a boil, reduce heat, simmer uncovered 20 minutes or until fork tender. Drain, reserving hot water and set water aside.
  2. Place potatoes in a medium bowl. Using an electric mixer,beat on low speed 1 minute, add milk and remaining 1/2 teaspoon salt and black pepper. Beat on medium until fluffy.
  3. Add the reserved water to saucepan, bring to a boil over high heat, add cabbage, return to a boil and continue boiling 5 minutes or until tender, drain.
  4. Melt margarine in a large skillet over medium heat, add onions and leeks, cook 6 minutes or until browned, stirring frequently. Stir in the mashed potatoes and cabbage, heat thoroughly and serve topped with parsley.


A Note From The Test Kitchen: This is ideal for days when a bit of comfort is needed…without a lot of effort. Serve with a simple cut of meat, poultry or fish and a green salad.
Print Recipe

Calories: 110
Sodium: 370 mg
Fat: 6 g
Fiber: 2 g
Cholesterol: 0

Photo Credit:
Elinor Ives
(Recipe Photo Contest Winner)

Share this Recipe