Irish Colcannon Mashed Potatoes (Printable Format)

Buttery Yukon Gold potatoes combined with sautéed leeks and crisp kale in a comforting side.

# What's Needed:

→ Potatoes

01 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
02 - 4 tablespoons unsalted butter
03 - 1/2 cup whole milk
04 - 1/4 cup heavy cream
05 - Salt and freshly ground black pepper to taste

→ Vegetables

06 - 2 large leeks, white and light green parts only, thinly sliced and rinsed
07 - 3 spring onions, finely sliced
08 - 1 small bunch kale (about 5 oz), stems removed and leaves torn into bite-sized pieces
09 - 2 tablespoons olive oil

→ Optional

10 - 2 tablespoons chopped fresh parsley for garnish

# How To Make It:

01 - Preheat the oven to 400°F. Toss the kale leaves with olive oil and a pinch of salt. Spread on a baking tray and roast for 10-12 minutes, stirring halfway, until crisp but not burnt. Set aside.
02 - Place the potatoes in a large pot and cover with salted cold water. Bring to a boil, then reduce heat and simmer for 15-18 minutes, until fork-tender. Drain well.
03 - While the potatoes cook, melt half the butter in a large skillet over medium heat. Add leeks and spring onions. Sauté gently for 6-8 minutes until soft and fragrant but not browned.
04 - In a small saucepan, heat the milk and cream together until just warm.
05 - Mash the drained potatoes with the remaining butter. Gradually add the warm milk and cream mixture until smooth and fluffy. Season with salt and pepper.
06 - Fold in the sautéed leeks and spring onions. Taste and adjust seasoning if needed.
07 - Spoon the mashed potatoes into a serving bowl. Top generously with crispy kale and sprinkle with fresh parsley if desired.

# Expert Advice:

01 -
  • It tastes like comfort wrapped in butter and cream, but the crispy kale adds a textural surprise that keeps things interesting.
  • You can have it on the table in under an hour, making it perfect for weeknight dinners when you need something that feels special without the stress.
02 -
  • Don't skip draining your potatoes thoroughly or you'll end up with a gluey mash instead of fluffy clouds, which defeats the entire purpose of this dish.
  • Warming your milk and cream before adding them is a small step that makes an enormous difference in texture and prevents the mash from becoming dense or lumpy.
03 -
  • The kale needs to roast until completely shattered and crisp, so don't pull it out early thinking it'll continue crisping as it cools; it won't, and soft kale on top just isn't the same.
  • If you're cooking for a crowd, you can prep everything ahead and just mash and assemble right before serving, keeping the kale separate until the last second so it stays crispy.
Return