30 mins

    A simple dish with potato and cabbage, this dish is traditional Halloween fare.

    245 people made this

    Serves: 5 

    • 500g cabbage
    • 500g potatoes
    • 2 leeks/onions
    • 250ml milk
    • salt and pepper to taste
    • pinch ground mace
    • 125g butter

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
    2. Chop leeks, green parts as well as white, and simmer in just enough milk to cover, until they are soft.
    3. Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the centre and pour in the melted butter. Mix well.

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    Reviews in English (209)


    i didn't have mace on hand so i went out and bought it. on the back of the container it had a "flavorful tip" saying that 1/4 tsp ground mace = 1 tsp ground nutmeg. i had nutmeg at home and wouldn't have spent $4.50 on mace that i probably won't use again. oh well, now i know for next time. hope this helps somebody. happy cooking!  -  17 Mar 2008  (Review from Allrecipes US | Canada)


    I saw this recipe featured on St. Patty's Day and saved it. I just now made it and am sorry that I didn't make it earlier. I used kale instead of broccoli only because I had kale in the fridge and also wanted the dish to turn out greener in color. Yum! The flavors of the leeks, potatoes and kale together along with the little bit of ground mace was delicious. Just be careful on how much mace you put into this dish because it can overwhelm the other flavors. The recipe says a pinch and it means a pinch. I always tend to go heavier on herbs and spices, but not on mace because it's strong. The overall appearance is exactly as photographed and is a crowd pleaser. I really enjoyed Colcannon.  -  27 Oct 2007  (Review from Allrecipes US | Canada)


    This is one of my all-time favorite comfort foods. The only addition I have made is to use half and half instead of milk for added richness. This is wonderful with Roast chicken and I have done it for 200 guests at a fundraiser paired with roast pork loin.  -  28 Apr 2005  (Review from Allrecipes US | Canada)