Colcannon with Garlic Leeks

Try this twist on traditional colcannon by adding garlic and leeks. With just a bit of extra effort, you can turn plain mashed potatoes into something special. The garlic and leeks give the dish a rich, savoury flavour that’s perfect as a side for any meal.

Product: Grange Garlic

Serves 4

Effort: Easy

Prep time: 10 minutes

Cook time: 25 minutes

Gluten free

Ingredients

• 1 kg potatoes, peeled and chopped
• 6 tbsp butter, divided
• 1 leek, washed and sliced
• 1.5 tsp Grange garlic / 2 garlic cloves
• 2 cups chopped kale
• ½ cup cream
• White pepper

For serving

• 1 spring onion, sliced
• Extra butter

Instructions

1. Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a sharp knife slides easily through the flesh, 30–40 minutes.
2. Meanwhile, melt 4 tbsp butter in a large saucepan over medium heat. Add leeks and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant, and leeks are just beginning to brown around the edges, about 3 minutes longer.
3. Add the kale and cook, stirring constantly, until wilted.
4. Once the potatoes are cooked, drain and place back in the pan with the remaining 2 tbsp butter. Mash, add the cream, and beat with a wooden spoon until smooth. Season with plenty of salt and white pepper to taste.
5. Tip in the leek mixture and fold through the creamy mash.
6. Transfer colcannon to a large serving bowl. Top with extra butter and sprinkle with chopped spring onion.

Hints & Tips

• An easy alternative for kale would be spinach or cabbage. If using cabbage, it will need to go into the pan with the leeks to cook; otherwise, it will be too hard.
• Add some crispy bacon for extra flavour.
• Serve this side dish with any protein you like. It's perfect with sausages or lamb chops.
• Leftovers can be used for a weekend breakfast/brunch with bacon and a poached egg on top.
• Store in the fridge for up to 3 days.