Colcannon: Creamy Mashed Potatoes with Kale and Leeks Recipe

Introduction

Colcannon is a traditional Irish dish that combines creamy mashed potatoes with sautéed leeks and kale for a comforting, flavorful side. It’s perfect for cozy dinners and pairs beautifully with roasted meats or hearty stews.

Ingredients

• 4 russet potatoes (cleaned, peeled, and cut into 2-inch chunks)
• 1/2 cup unsalted butter (divided; one stick)
• 3/4 cup heavy cream
• 2 garlic cloves (minced)
• 2 leeks (cleaned and whites thinly sliced)
• 2 bunches kale (stems removed and chopped)
• 2/3 cup chicken or vegetable broth (gluten-free if needed)
• Salt and pepper to taste

Instructions

1. Step 1: Place the potato chunks in a large pot and fill with water to cover.
2. Step 2: Bring the potatoes to a boil over medium-high heat and cook until fork tender, about 20-25 minutes.
3. Step 3: In a small saucepan, combine 6 tablespoons of butter, heavy cream, and minced garlic. Heat over medium-low until simmering, then cover to keep warm.
4. Step 4: In a large sauté pan, melt the remaining 2 tablespoons of butter over medium heat. Add the sliced leeks and sauté for about 1 minute.
5. Step 5: Add the chopped kale to the leeks and continue to sauté for another 2 minutes. Season with salt and pepper.
6. Step 6: Pour the broth over the kale and leek mixture, stir, then cover the pan.
7. Step 7: Cook until the kale wilts and the liquid evaporates, about 7 minutes.
8. Step 8: Drain the cooked potatoes and return them to the pot.
9. Step 9: Begin mashing the potatoes, gradually adding the warm cream and butter mixture until the potatoes are smooth and creamy. Season with salt and pepper.
10. Step 10: Fold the sautéed leeks and kale into the mashed potatoes. Adjust seasoning if needed and serve warm.

Tips & Variations

• For a vegan version, substitute butter and cream with plant-based alternatives and use vegetable broth.
• Use curly kale or savoy kale for a milder flavor and tender texture.
• Add chopped scallions or chives for an extra burst of freshness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth to keep the colcannon creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare colcannon in advance?

Yes, you can prepare colcannon a day ahead and store it in the refrigerator. Reheat slowly with a little extra cream or broth to maintain its creamy texture.

Can I use frozen kale for this recipe?

Frozen kale can be used in a pinch, but fresh kale offers better texture and flavor. If using frozen, thaw and drain excess liquid before sautéing.

Colcannon: Creamy Mashed Potatoes with Kale and Leeks Recipe

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Colcannon is a traditional Irish comfort food dish made by combining creamy mashed potatoes with sautéed leeks and kale. This hearty and flavorful side is perfect for cozy dinners and pairs wonderfully with roasted meats or served on its own.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Irish
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Potatoes

• 4 russet potatoes, cleaned, peeled and cut into 2 inch chunks

Dairy

• 1/2 cup unsalted butter, divided (one stick)
• 3/4 cup heavy cream

Vegetables

• 2 garlic cloves, minced
• 2 leeks, cleaned and whites thinly sliced
• 2 bunches kale, stems removed and chopped

Liquids

• 2/3 cup chicken or vegetable broth (use gluten-free if needed)

Seasoning

• Salt and pepper to taste

Instructions

1. Boil Potatoes: Place the potato chunks in a large pot and fill it with water to cover. Bring to a boil over medium-high heat and continue boiling until the potatoes are fork tender, about 20-25 minutes.
2. Prepare Cream Mixture: While the potatoes are cooking, combine 6 tablespoons of butter, heavy cream, and minced garlic in a small saucepan. Warm over medium-low heat until it simmers, then cover to keep hot.
3. Sauté Leeks: In a large sauté pan, melt the remaining 2 tablespoons of butter over medium heat. Add the sliced leeks and sauté for about 1 minute until fragrant and softened.
4. Add Kale: Add the chopped kale to the leeks and continue to sauté for an additional 2 minutes. Season the mixture with salt and pepper.
5. Cook Kale Mixture: Pour the chicken or vegetable broth over the leek and kale mixture, stir, and cover. Allow it to cook down until the kale has wilted and the liquid is mostly evaporated, about 7 minutes.
6. Mash Potatoes: Once potatoes are fork tender, drain and return them to the pot. Begin mashing potatoes while gradually adding the warm cream and butter mixture until smooth and creamy. Season with salt and pepper to taste.
7. Combine and Serve: Fold the sautéed leeks and wilted kale gently into the mashed potatoes. Adjust seasoning if needed and serve warm.

Notes

• Use gluten-free broth to make this recipe gluten-free friendly.
• Russet potatoes work best for a fluffy, creamy texture.
• You can substitute kale with cabbage for a different but traditional taste.
• Adjust the butter and cream quantities to your desired richness.
• This dish pairs well with corned beef or roasted meats.

Keywords: Colcannon, Irish mashed potatoes, kale and leeks, traditional Irish dish, creamy mashed potatoes, comfort food, gluten-free side