Creamy Leek and Cabbage Colcannon

Name: Creamy Leek and Cabbage Colcannon
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 2 pounds russet potatoes (, cleaned, peeled, and cut into 1-inch wedges); 2 leeks ((white and light green parts only), cleaned thoroughly and sliced into 1/4-inch rounds); 3 cups finely-shredded savoy cabbage ((about 1/4 of a head), packed); 1 large garlic clove (, minced); 6 tablespoons unsalted butter (, divided); 1 cup half and half (*); kosher salt and freshly ground black pepper; snipped chives ((for garnish))

Creamy Leek and Cabbage Colcannon was pinched from <a href="https://stripedspatula.com/creamy-leek-cabbage-colcannon/" target="_blank" rel="noopener">stripedspatula.com.</a>

"My Colcannon recipe combines rich and creamy mashed potatoes with Savoy cabbage, sweet leeks, and a touch of garlic. Drizzle the top with melted Irish butter and dig in for an easy addition to your St. Patrick's Day feast!..."

INGREDIENTS

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2 pounds russet potatoes (, cleaned, peeled, and cut into 1-inch wedges)

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2 leeks ((white and light green parts only), cleaned thoroughly and sliced into 1/4-inch rounds)

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3 cups finely-shredded savoy cabbage ((about 1/4 of a head), packed)

•

1 large garlic clove (, minced)

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6 tablespoons unsalted butter (, divided)

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1 cup half and half (*)

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kosher salt and freshly ground black pepper

•

snipped chives ((for garnish))

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