Ingredients

• 4 cups of Potato(s), mashed - prepared in advance
• 2 cups of cabbage, or kale, shredded
• 2 leek(s), sliced (white and light green parts)
• 1/2 cup (1 stick) of butter
• 1/2 cup of milk, or cream
• salt and pepper, to taste
• parsley, chopped for garnish (optional)

Instructions

1. Prepare potatoes In a large pot, boil peeled and diced potatoes until tender. Mash the potatoes and set aside.

2. In a separate pot, cook shredded cabbage and chopped leeks in boiling salted water until they are tender, about 5-7 minutes. Drain well.

3. Sauté In a large skillet, melt butter over medium heat. Add the cooked cabbage and leeks to the skillet, stirring to combine with the melted butter.

4. Combine Add the mashed potatoes to the skillet and mix well with the cabbage and leeks.

5. Pour in the milk or cream gradually, stirring continuously until you achieve your desired consistency. Season with salt and pepper to taste.

6. Simmer Continue to cook over medium heat, stirring occasionally, until the colcannon is heated through.

7. Serve Remove from heat and transfer the colcannon to a serving dish.

8. Garnish with chopped fresh parsley if desired.