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Colcannon




I’ve had Colcannon a few times over the years on St. Patty’s Day and always think to myself, this is delicious. Why don’t I ever make it? It’s better than mashed potatoes in my opinion, the leeks and cabbage add so much flavor. If you’re one of those people who watch carb intake, its also a lighter alternative.


What’s the best way to pack in the most flavor and do the least amount of work? Roasting the potatoes, cabbage, and leeks. You just chop them up and throw them in the oven while the vegetables themselves do all the hard work of softening and caramelizing. This is honestly so delicious. I’m going to be serving it up all spring.


What you need:


Olive Oil

1 leek

1/2 head of Napa cabbage

4-5 medium sized Yukon gold potatoes or yellow potatoes

1/2 cup of sour cream

1/2 stick of salted butter (go for the Kerrygold, its so good!)

1 tsp dried chives

1 tsp dried parsley

salt and pepper



Preheat the oven to 400. Begin by washing and prepping your vegetables. Leave the skins on the potatoes but trim off the ugly parts. Roughly chop the leek and cabbage and do your potatoes relatively small, 2 inch pieces are good. Toss all the vegetables with a healthy dose of salt, pepper, and olive oil and put in a baking dish and cover with aluminum foil. Roast in the oven for 30 minutes. Remove aluminum foil and give the vegetables a stir. Roast for another 15-20 minutes or until the potatoes are very soft and pierce easily with a fork. Add your sour cream, butter, dried herbs, and another pinch of salt and pepper. Hand mash everything together. Enjoy!


(Serves 4)





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