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What You Need:

• 1 lb. cabbage, wedged
• 1 lb. white potatoes, peeled and quartered
• 2 leeks
• 1 C of milk
• 1/2 t salt
• 1/2 t pepper
• 1/2 C butter

How to Make It:

1. Place the cabbage in a large saucepan and cover well with water.
2. Place the pan over medium heat and bring the water to a rapid boil.
3. Cook the cabbage in the boiling water for 10 minutes or until fork tender.
4. Drain well, place in a warm bowl and set aside.
5. Place the potatoes in the saucepan and cover with water.
6. Place the pan back over the medium heat and bring the water to a boil.
7. Cook the potatoes 12 minutes or until very tender.
8. Drain the potatoes well then mash them with a potato masher or electric mixer.
9. Chop the leeks using both the white and green parts of the leeks.
10. Place the leeks in a small saucepan.
11. Pour the milk in with the leeks.
12. Place over low heat and simmer the leeks for 5 minutes or until soft.
13. Pour the leeks and milk over the potatoes and stir to combine.
14. Chop the cabbage and add it to the potato mixture.
15. Sprinkle the salt and pepper into the mixture and stir the ingredients together until completely combined.
16. Make a well in the middle of the mixture and add the butter into the well.
17. Fold the ingredients over the butter and stir until the butter has completely melted.

Serves: 6

Colcannon is an Irish dish that was original served on Halloween. The Irish would place small coin prizes into the colcannon as a Halloween surprise. This dish has become popular in many countries and includes many different ingredients in some areas. A dark kale can be used instead of the cabbage in this Irish tradition.