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Irish Mashed Potatoes with Cabbage and Leeks

Add cabbage and leeks to mashed potato to boost it's favour.
Prep Time15 minutes
Cook Time50 minutes
Course: Main Course
Cuisine: Irish
Servings: 4 people

Equipment

  • Large Saucepan x 2

Ingredients

  • 1 kg Potatoes - Yellow Flesh peeled and quartered
  • 835 ml Vegetable Stock
  • 500 grams Leeks trimmed, rinsed and thinly sliced
  • 250 ml Low-fat Milk
  • 3 cloves Garlic crushed
  • 1 Bay leaf
  • 500 grams Cabbage cored and thinly sliced
  • 60 ml Water
  • 2 grams Ground Nutmeg
  • 2 grams Salt
  • 2 grams White Pepper
  • 30 grams Butter Unsalted
  • 60 grams Chives finely chopped

Instructions

  • Place potatoes in large saucepan, add stock and water. Boil potatoes until tender, about 20 - 25 minutes.
  • In another saucepan, place milk, leek, garlic and bay leaf and bring to the boil and simmer until leek is softened, about 20 minutes.
  • Drain, reserving the liquid. Discard the bay leaf.
  • In the same saucepan, place the cabbage and 60 ml of water, cover, and gently boil until cabbage is tender, about 10 - 15 minutes.
  • Drain, squeeze cabbage and finely chop.
  • Drain the potato, transferring to a large bowl. Add the milk and garlic and mash well.
  • Stir in the leek, cabbage, nutmeg, salt, pepper and butter.
  • Top with chives.