Miso leek colcannon
Prep time: 25 minsTotal time: 
Miso leek colcannon
Creamy mashed potatoes made even better with the addition of salty, umami miso paste, along with winter greens and sweet leeks
Prep time: 25 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- 1kg potatoes, peeled and diced
- 40g unsalted butter
- 1 leek, sliced
- 3 garlic cloves, finely crushed
- ½ savoy cabbage, sliced
- 100g kale, roughly chopped
- 3 tbsp milk
- 2 tbsp miso paste*
- 150ml single cream
Step by step
Use any leftover colcannon to make bubble and squeak the next day.
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Add the potatoes to a large pot of cold water. Bring to a boil and cook until tender, about 10-15 minutes.
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Meanwhile, add the butter to a separate pan and melt over a medium heat. Once foaming, add the leek and garlic. Cook until the leeks are slightly softened, around 2 minutes. Add the cabbage and kale and cook for a further 6-8 minutes or until everything is softened but still bright green.
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When tender, drain the potatoes and return to the pan. Whisk the milk with the miso before adding to the potatoes. Mash until smooth, then stir in the cabbage mix, the cream and seasoning. Top with any melted butter left in the pan and serve.
*Check your miso paste is gluten-free, if required.
