Cheesy Colcannon with Leeks

By Bostoncook

Food Happens

Ingredients

• 4 large yellow potatoes, quartered
• 6 garlic cloves, peeled
• 1/3 cup sour cream
• Milk, as needed
• 1 large leek, cleaned and chopped
• 1/2 head cabbage, chopped (we also like to use kale in addition to, or instead of, cabbage)
• 6 oz Irish cheddar cheese, grated
• Salt

Preparation

Step 1

1. Preheat oven to 375ºF

2. Bring a large pot of salted water to a boil. Add cabbage and leeks, and cook for 5 minutes. Remove leeks and cabbage with a slotted spoon -- and then drain well.

3. Add potatoes to cabbage water, and cook for 20 minutes, or until tender. When potatoes are done, remove from heat, drain, and mash with sour cream and milk. The potatoes should be creamy, and not dry, as they will lose a bit of moisture in the oven. Add cabbage and leeks to mashed potatoes, and stir in the grated cheese.

4. Scrape hot potato mixture into a greased casserole dish, and bake for 20-30 minutes, or until top is golden brown.

Very good