This is a St. Patrick’s Day staple! It’s hearty, quick and so easy! You can substitute collard greens or any other green leafy vegetable you like. I prefer cabbage and leeks because of their toothy texture once sautéed.
2 lbs Russet Potatoes; peeled and cubed
½ cup Onion; sliced
2 cloves Garlic; Sliced
2 cups Cabbage; shredded
2 cups Leek; chopped
¼ cup Irish Butter; divided
¼ cup Heavy Cream
4 oz. Cream Cheese
Salt and Pepper to taste
- Heat a large pot with lightly salted water to a boil. Add the potatoes and onions, then cook until fork tender; about 10 minutes.
- Pour the potatoes into a colander and drain until they stop steaming.
- Meanwhile, add half of the butter to the pot and sauté the cabbage and leeks until tender. Add the garlic and continue to sauté until fragrant; about 2 minutes. Add the potatoes back into the pot and mash or use a potato ricer to mash the potatoes.
- Add the remaining butter, cream, cream cheese and seasonings. Fold everything together and taste, seasoning accordingly.
- Enjoy!
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