Colcannon Irish Potatoes

INGREDIENTS  

  • 2 lbs potatoes of choice washed well and cut into large chunks (I used sierra red because I love the flecks of red skin in the dish)

  • 2 whole cloves of garlic peeled, not minced

  • 4 tbsp butter, cubed. Plus more for serving

  • 1 tbsp avocado oil or olive oil

  • 1 large leek white and light green parts only, sliced thinly

  • ½ head cabbage sliced thinly

  • 3 Scallions. chopped

  • Salt to taste

INSTRUCTIONS 

  • Put the cubed potatoes and whole garlic cloves in a medium pot and cover with cold water by at least an inch. Add 1 tbsp of salt, and bring to a boil. Boil until tender, about 15-20 mins. Once cooked, drain in a colander

  • While potatoes are cooking, heat the oil in a medium saucepan. Once hot, add in the leeks and cabbage and cook until wilted, and most of the liquid has been absorbed, about 4 mins. Remove from heat

  • Pop the drained potatoes back into the medium pot, add in the cubed butter, the cooked greens mixture and the chopped Scallions. Mash with a potato masher until really smooth and creamy. Add salt to taste.

Recipe adapted from wholefoodbellies