Irish Mashed Potatoes With Cabbage & Leeks

Try this unique take on the traditional mashed potatoes to celebrate your Irish heritage—or just because they taste great.

[ingredients-list title=”Ingredients” serving_size=””]


  • 900g (2lb) small potatoes, quartered
  • 450ml (16fl oz) chicken stock made without salt
  • 450g (1lb) leeks, trimmed and thinly sliced
  • 225ml (8fl oz) semi-skimmed milk
  • 3 garlic cloves, crushed
  • 1 bay leaf
  • 1 green cabbage, about 450g (1lb), cored and thinly sliced


  • 4 tablespoons cold water
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 25g (1oz) unsalted butter
  • 4 tablespoons snipped chives


[step-list-wrapper title=”How to make it ” time=”1 hour”]

[step-item number=”1″ image_url=”” title=”” ]Place the potatoes, stock and enough water to cover in a large saucepan. Bring to the boil and cook for about 20 minutes or until tender.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]Meanwhile, combine the leeks, milk, garlic and bay leaf in another large saucepan. Cover and bring to the boil. Reduce the heat and simmer for 15–20 minutes or until the leeks are softened. Drain, reserving the leeks, milk and garlic separately. Discard the bay leaf.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]In the same saucepan, combine the cabbage and water. Cover and bring to a gentle boil. Cook for 10–15 minutes or until tender, then drain. Squeeze dry and chop finely.[/step-item]
[step-item number=”4″ image_url=”” title=”” ]Drain the potatoes and transfer to a large bowl. Add the milk and garlic, and mash. Stir in the leeks, cabbage, nutmeg, salt, pepper and butter. Top with the chives.[/step-item]

[nutrition-info calories=”185″ calories_fat=”” fat=”5 g” sat_fat=”3 g” choles=”” sodium=”” carbs=”28 g” sugars=”” protein=”10 g” fiber=”4.5 g”]  [/nutrition-info]


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Originally Published in Reader's Digest