Colcannon: Creamy Mashed Potatoes with Kale and Leeks Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
