What a way to turn creamed potatoes into an absolute delight! I was a bit skeptical at first but now use this recipe all the time. You see, leeks weren’t a staple on my grocery list as I often wondered how I would use them regularly. Not so anymore! This recipe was what changed my mind.
Irish Potatoes
Ingredients
2 lbs potatoes
4 cups chicken broth
1 clove garlic (chopped)
2 tbsp butter
2 tbsp milk (or as desired)
1 1/2 cups leeks (thinly sliced)
3 cloves garlic (chopped)
1 1/2 cups cabbage (thinly sliced)
1 bay leaf
1/4 tsp salt
1/4 tsp pepper
1/4 cup chives (finely chopped)
Directions
Clean and cut potatoes in medium chunks. Boil in chicken broth and 1 clove chopped garlic until tender. Drain, reserving liquid; transfer potatoes (and garlic) to large bowl, add butter and milk and mash.
Clean and prepare veggies. Be sure to remove the core from cabbage before you slice it. Using reserved chicken broth in a suitable-sized saucepan, combine leeks, cabbage, garlic and bay leaf. Add water if needed to ensure veggies are completely covered. Bring to a boil and simmer about 15 to 20 minutes (until leeks and cabbage are softened). Drain well. Discard the bay leaf. Chop cooked vegetables in fine pieces.
Add vegetables, salt and pepper to the potatoes. Mash and stir through. Top with chives.
