Name: Colcannon
Yield: 4 Servings
Ingredients: 5 medium Yukon Gold potatoes (about 1¾ pounds); Kosher salt; 6 tablespoons unsalted butter, divided; 2 leeks, white and pale-green parts only, sliced in half lengthwise, thinly sliced crosswise; 2 garlic cloves, thinly sliced; 2 cups (packed) shredded savoy cabbage (from about ¼ large head), divided; 1¼ cups milk; ½ cup heavy cream; Freshly ground black pepper; 1 scallion, thinly sliced

Image may contain Plant Food Dish and Meal

Alex Lau

There are as many colcannon recipes as there are cooks in Ireland. This one uses softened and crunchy savoy cabbage, as well as garlic and leeks for extra depth.

Recipe notes