Irish mashed potatoes with cabbage & leeks

Irish mashed potatoes with cabbage & leeks


4 people made this

Add cabbage and leeks to simple mashed potato to boost its flavour and nutrients.

Lynn Lewis

Serves: 8 

  • 1 kg yellow-fleshed potatoes such as bintje or nicola, unpeeled and quartered
  • 3⅓ cups (835 ml) salt-reduced chicken stock, plus cold water as needed
  • 500 g leeks, trimmed, thinly sliced, and rinsed
  • 1 cup (250 ml) low-fat (1%) milk
  • 3 cloves garlic, crushed
  • 1 bay leaf
  • 500 g green cabbage, cored and thinly sliced
  • ¼ cup (60 ml) cold water
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper
  • 2 tablespoons unsalted butter
  • ¼ cup finely chopped chives

Preparation:15min  ›  Cook:50min  ›  Ready in:1hour5min 

  1. Place potato in a large saucepan. Add stock and water as needed to cover. Boil potato until tender, 20 to 25 minutes.
  2. Place leek, milk, garlic and bay leaf in a large saucepan. Cover. Bring to the boil and simmer until leek is softened, 20 minutes. Drain; reserve leek and the milk and garlic liquid separately. Discard bay leaf.
  3. In the same saucepan, place cabbage and ¼ cup (60 ml) water. Cover. Boil gently until tender, 10 to 15 minutes. Drain. Squeeze cabbage dry; chop finely.
  4. Drain potato; transfer to a large bowl. Add milk and garlic and mash well. Stir in leek, cabbage, nutmeg, salt, pepper and butter. Top with chives.

Helpful hint

When a recipe calls for white pepper rather than black, it may be as much for its appearance as for its flavour. Chefs often use white pepper on pale-coloured foods. A white peppercorn is a ripened black peppercorn with a milder flavour.

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Delicious - 14 Feb 2016

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