Cheesy Colcannon with Leeks

Cheesy Colcannon with Leeks

4 large yellow potatoes, quartered
6 garlic cloves, peeled
1/3 cup sour cream
milk, as needed
1 large leek, cleaned and chopped
1/2 head cabbage, chopped (we also like to use kale in addition to, or instead of, cabbage)
6 oz Irish cheddar cheese, grated

Preheat oven to 375ºF

Bring a large pot of salted water to a boil. Add cabbage and leeks, and cook for 5 minutes. Remove leeks and cabbage with a slotted spoon -- and then drain well.

Add potatoes and garlic to cabbage water, and cook for 20 minutes, or until tender. When potatoes are done, remove from heat, drain, and mash with sour cream and milk. The potatoes should be creamy, and not dry, as they will lose a bit of moisture in the oven. Add cabbage and leeks to mashed potatoes, and stir in the grated cheese.

Scrape hot potato mixture into a greased casserole dish, and bake for 20-30 minutes, or until top is golden brown.

We talk about this recipe HERE.