4 large potatoes
1 small onion
2 cloves of garlic
1 small leek
¼ savoy cabbage
1 tablespoon of vegetable oil
100ml semi-skimmed milk
½ teaspoon black pepper


  1. Peel and dice the potatoes.
  2. Add the potatoes to a large saucepan of water and bring to the boil, over a high heat. Lower the heat slightly and cook for 10-15 minutes, until the potatoes are soft.
  3. While the potatoes are cooking, peel and slice the onion and garlic. Chop the leek and cabbage and wash (separately) in a colander or sieve.
  4. Heat the oil in a large saucepan or frying pan, over a medium heat.
  5. Add the onion, garlic and leek and cook for 3-5 minutes, until the leek has softened and reduced in size.
  6. Add the cabbage to the same pan as the onions, garlic and leek and cook for a further 3- 5 minutes, until the cabbage has softened and reduced in size.
  7. Once the potatoes have cooked, drain and return them to the same saucepan. Add the milk and black pepper and mash together, with a masher or fork.
  8. Add the cooked vegetables to the mashed potatoes and mix well
  9. Serve alongside a casserole, stew, grilled low-fat sausages and gravy or a Sunday roast

* Any leftover colcannon can be kept in the fridge to eat for up to 2 days later.

* Instead of cabbage, you could use other leafy greens such as kale, chard or spinach

* If you don’t have a leek, you can simply add more cabbage to the recipe (or use some spring onions)

* To add more colour to the colcannon you could use red cabbage instead of savoy.

* Swap the milk for soya milk to make it suitable for vegans

* The remaining ¾ of the savoy cabbage can be kept in the fridge to make this recipe later in the week or sliced, separated into portions and stored (in freezer bags) in the freezer for up to 3 months.

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