I came up with this recipe because I only had potatoes and only had leeks and cabbage in my refrigerator….So I looked up cabbage, leeks and potatoes and I found out it’s a traditional Irish Dish of basically mashed potatoes mixed with kale or cabbage. Everybody makes it different and often colcannon has a big pool of melted butter on the top. Some people boil all the vegetables and other people fry the vegetables. I think cabbage is most delicious roasted so I roasted the cabbage and fried the leeks. I also have a little trick that makes mashed potatoes taste better and I add two medium cooked egg yolks. It came out Forking delicious! I wish I could give you a sample to try. If you make this exactly the way I did you will love it!

Ingredients for around 6 servings

1 smaller cabbage – peel of outer leaves, remove core and dice into about 1/2 inch dices

1/4 cup extra virgin olive oil (goes on cabbage)

2 leeks – trimmed (root and all the dark green removed, peeled, cut in half long ways and then cut each half long ways again and slice thin. Put in a large bowl of water and wash away any dirt and drain)

5 potatoes – peeled and cut down into about 6 pieces each (mne weighed 1 1/2 pounds)

3 cloves of garlic – chopped (this goes with the potatoes to boil)

2 eggs – (wash eggs and they go in the water last 6 minutes of boiling the potatoes ((you are only using the yolks))

3 oz unsalted butter (goes into potatoes)

2 Tablespoons cream cheese (use a quality brand like Aria that is free of preservatives and stabilizers) ((I almost never have milk or cream in my house so I use aria because it’s basically cream)

1/4 teaspoon ground white pepper (for potatoes – or to taste….your taste may differ….but this is perfect)

1/4 teaspoon course sea salt (for potatoes – or to taste…your taste may differ but this is perfect…love course sea salt…..it’s my second favorite salt…..Blue Persian is even better)

1 oz unsalted butter (this is to fry leeks)

1/4 teaspoon course sea salt (to season leeks)

1/8 teaspoon ground white pepper (to season leeks)

fresh ground sea salt to taste (just a very small amount to season cabbage)

fresh ground black pepper (just a small amount to season cabbage)

Directions

Set oven to 450 degrees F.

Cabbage goes on a baking sheet and gets sprayed well with olive oil. It goes in the oven till soft and charred (This took 30 minutes in my oven on the middle rack….yours may differ)

While the cabbage is roasting boil the potatoes with the chopped garlic and season the water well with course sea salt) the potatoes should be done in around 15- 20 minutes depending on size. In the last 6 minutes add the eggs. Remove the eggs after 6 minutes…(or you can cook longer like 10 minutes if you only like we’ll done eggs…and rinse in cold water and set to the side.) When the potatoes are tender remove them from the water and mash by hand with the butter and cream cheese. Add the egg yolks and 1/4 teaspoon (or to taste) of salt and white pepper.By now the cabbage is done and season it lightly with salt and pepper and mix it into the potatoes….set to the side.

Melt the last ounce of butter in the pot and add the drained leeks…..Stir and cover loosely. They will be done very quickly like in three minutes. Add them to the mashed mixture and enjoy!

Everyone will love this!

Leftovers can be fried into patties and can be turned into a dish called Bubble and Squeak