Potato Leek Colcannon

Servings: Servings: 6–8
Time: ~45 minutes


  • 5 large potatoesquartered 
  • 1 head cabbage, coarsely chopped 
  • 3 leeks, sliced 
  • 2 Tbsp milkadamia buttery spread 
  • 1 cup milkadamia, Unsweetened 
  • Salt and pepper to taste



  1. Place potatoes in a large pot and add water to cover the potatoes. Bring to a boilcook for about 20 minutes. 
  2. In a separate pot, boil the cabbage for about 15 minutes. Drain and set aside. 
  3. In a separate pan, melt buttery spread and sauté leeks for about 2-3 minutes. Add milk and cook for another 10 minutes or until tender. 
  4. When potatoes are cooked, mash together with leeks, milk, nutmeg, salt, and pepper. 
  5. Finally, mix in cabbage. 


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