Ingredients
3 large Russet potatoes, about 2 lbs
1 tablespoon plus 1 tsp Kosher salt
6 tablespoons Kerrygold unsalted butter, divided
3 leeks, cleaned and thinly sliced
3 cups green cabbage, finely chopped
1 bunch scallions, chopped and divided
2 cloves garlic, minced
1 cup half and half
1 cup Tipperary vintage Irish cheddar cheese, shredded
1/4 tablespoon black pepper
Directions
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Wash, peel, and roughly chop the potatoes. Place them in a large Dutch oven then cover with water and 1 tablespoon of salt. Bring them to a boil over medium-high heat and cook until tender, about 15 minutes. Drain the potatoes in a large colander then set aside.
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Melt 4 tablespoons of the butter in the empty Dutch oven over medium heat. Add the leeks, cabbage, 1 cup of the scallions, and garlic and saute while stirring often until softened, about 10 minutes.
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Reduce the heat to medium-low and add the half and half, cheddar cheese, teaspoon of salt, and pepper. Cook until warm and the cheese is melted, about 3-4 minutes. Turn off the heat.
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Add the potatoes to the pot and mash or whip using handheld beaters until the mixture is well combined and no potato lumps remain.
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Transfer the Colcannon to a serving dish. Create a well in the center with the back of a spoon and top with the remaining 2 tablespoons of butter and scallions. Serve warm.
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