Colcannon (Irish Mashed Potatoes)
Colcannon is a creamy Irish mashed potato dish with buttery leeks, garlic, and kale folded in. The potatoes are soft and fluffy, while the vegetables add plenty of flavor and mix in beautifully.
This is THE recipe that made John a believer in kale and leeks. He wasn’t convinced about either one on its own, but mixed into a bowl of buttery mashed potatoes? Completely different story.
We usually think of colcannon around St. Patrick’s Day, especially with corned beef or ham, but it’s too good to save for once a year. Serve it anytime you’d normally make mashed potatoes, especially with something saucy or a good pan gravy.
My Tips for the Best Colcannon
Slice the leek first, then rinse it really well in a colander. Dirt likes to hide between the layers, and even a little bit can make the potatoes feel gritty.
Add the cream or milk gradually when mashing the potatoes. Some potatoes soak up more liquid than others, so it’s easier to add another splash than to fix potatoes that are too loose.
For more easy potato sides, try my garlic mashed potatoes or crock pot mashed potatoes. If you’re serving the colcannon with ham, brush it with my ham glaze during the last part of baking.
How to Make Colcannon
Cook the potatoes: Place the cubed potatoes in a large pot of salted water and bring them to a boil. Cook until they’re fork-tender, about 15 minutes, then drain them well and return them to the warm pot.
Cook the vegetables: Melt part of the butter in a large skillet over medium heat. Add the sliced leeks and cook until they soften, then stir in the garlic and chopped kale. The kale only needs a few minutes to wilt down.
Mash the potatoes: Warm the cream or milk with the remaining butter until the butter melts. Mash the potatoes, then stir in the warm mixture a little at a time until they’re creamy and smooth.
Bring it all together: Fold the cooked leeks and kale into the mashed potatoes. Add the salt and pepper, taste, and adjust the seasonings as needed.
Spoon the colcannon into a serving bowl and add another pat of butter on top. It melts down into the potatoes and makes them even better.
Ingredients
- 2 pounds Yukon Gold potatoes, or Russet potatoes (peeled and cubed)
- 4 tablespoons unsalted butter
- 1 leek, white and light green parts only, thinly sliced
- 2 garlic cloves, minced
- 5 ounces kale, stems removed and chopped
- ½ cup heavy cream, or milk
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
Instructions
- Place the cubed potatoes in a large pot of salted water. Bring the water to a boil and cook for about 15 minutes, or until the potatoes are fork-tender. Drain and return them to the pot.2 pounds Yukon Gold potatoes
- While the potatoes cook, melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced leek and cook for 3 to 4 minutes, until softened.2 tablespoons unsalted butter1 leek
- Add the garlic and chopped kale. Cook for another 2 to 3 minutes, or until the kale wilts. Remove the skillet from the heat.2 garlic cloves5 ounces kale
- Warm the heavy cream or milk with the remaining 2 tablespoons of butter in a small saucepan or microwave-safe container. Heat just until the butter melts.½ cup heavy cream2 tablespoons unsalted butter
- Mash the potatoes, then stir in the warm cream and butter mixture.
- Fold the sautéed leeks and kale into the mashed potatoes. Add the salt and pepper, then adjust the seasonings to taste.½ teaspoon black pepper1 teaspoon salt
- Transfer the colcannon to a serving dish. Top with additional butter, if desired, and serve warm.
Notes
- This recipe makes about 6 servings. Each serving is approximately ¾ cup to 1 cup.
- Slice and rinse the leek thoroughly before cooking since dirt can collect between the layers. Drain it well before adding it to the skillet.
- Use the listed amount of cream or milk as a starting point. Add a little more if the potatoes are thicker than you prefer.
- Two pounds of Yukon Gold potatoes is approximately 5 to 6 potatoes. Two pounds of Russet potatoes is approximately 4 to 5 small or medium potatoes.
- Five ounces of curly kale is approximately 3 to 4 large leaves with the stems removed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over low heat with a splash of milk or a little butter, or microwave in short intervals and stir between each one.