Save to Pinterest My grandmother kept a small garden behind her Dublin cottage, and one autumn evening, she pulled me into the kitchen with muddy potatoes still in her apron pocket. She'd layered leeks and cream into mashed potatoes for decades, but watching her top them with crisped kale felt like witnessing her adapt without abandoning what she loved. That moment taught me that tradition doesn't mean rigidity—it means honoring flavors while making room for what's in front of you.
I made this for a dinner party last winter when a friend mentioned she'd never had proper colcannon. Watching her face as she discovered the soft leeks hidden within the creamy potatoes, then crunched through that kale, reminded me why side dishes matter—they're often the quiet stars of the plate that no one forgets.
Ingredients
- Yukon Gold or Russet potatoes (900 g/2 lbs): Yukon Golds stay creamier and naturally buttery, but Russets work beautifully if you're seeking fluffier texture—choose based on your mood.
- Unsalted butter (60 g/4 tbsp): The quality here genuinely matters because there's nowhere for mediocre butter to hide.
- Whole milk and heavy cream (120 ml and 60 ml): The combination creates richness without overshadowing the potato, but you can adjust the ratio if you prefer lighter or more decadent results.
- Leeks (2 large): The white and light green parts have the sweetest, most delicate flavor—save the dark green for stock.
- Spring onions (3): They add a whisper of sharpness that prevents the dish from feeling one-dimensional.
- Kale (150 g/5 oz): The crispy roasted leaves are your textural anchor and look stunning scattered across the top.
- Olive oil (2 tbsp): Essential for making the kale shatter-crisp in the oven.
- Fresh parsley (2 tbsp, optional): A final green flourish that feels intentional rather than necessary.
Instructions
- Prepare the kale for crisping:
- Toss your torn kale pieces with olive oil and a pinch of salt, coating every leaf as if you're dressing a salad. Spread them in a single layer on your baking tray and slide them into a preheated 200°C (400°F) oven for 10-12 minutes, stirring halfway through, until they shatter between your fingers.
- Start the potatoes:
- Cut your peeled potatoes into roughly equal chunks (aim for golf ball-sized pieces so they cook evenly) and cover them with cold salted water in a large pot. Bring everything to a boil, then reduce the heat and let them simmer gently for 15-18 minutes until a fork slides through without resistance.
- Soften the leeks and spring onions:
- While the potatoes cook, melt half your butter in a skillet over medium heat and add your cleaned, sliced leeks and spring onions. Let them sauté gently for 6-8 minutes, stirring occasionally, until they've softened and turned translucent but haven't begun to brown.
- Warm the dairy:
- In a small saucepan, heat your milk and cream together just until steam begins to rise from the surface—you want them warm enough to incorporate smoothly, not scalding hot.
- Mash and combine:
- Drain your cooked potatoes thoroughly and return them to the pot, then add the remaining butter and begin mashing. Add your warm milk and cream gradually, mashing between additions, until you've reached your preferred texture—creamy but still with a gentle earthiness.
- Fold in the vegetables:
- Gently fold your sautéed leeks and spring onions into the mashed potatoes using a spatula or wooden spoon, being careful not to overwork the mixture. Taste and adjust your seasoning with salt and pepper until it feels right.
- Assemble and serve:
- Spoon your creamy mashed potatoes into a serving bowl and crown them generously with your crispy kale, then scatter fresh parsley over the top if you're feeling it. Serve immediately while the contrast between warm potatoes and crisp kale is still alive.
Save to Pinterest There's a quietness that settles over the kitchen when you're folding together components that have been cooked separately, each one bringing its own story. This dish feels like that quiet moment—the leeks bringing sweetness, the potatoes bringing comfort, and the kale bringing a defiant crunch that says you're not just settling for the same old thing.
The Story Behind Colcannon
Colcannon is a traditional Irish comfort dish that's been nourishing families for generations, but it's also refreshingly adaptable. The classic version relies on cabbage, but leeks offer a more delicate sweetness, and crispy roasted kale transforms it into something that feels contemporary without losing its soul. I love that Irish cooking celebrates potatoes as worthy of time and attention rather than treating them as a blank canvas—this recipe honors that heritage.
Texture and Flavor Balance
The magic here lies in the contrast between creamy potatoes, sweet and soft leeks, and that shattering kale texture. The spring onions add a bright note that prevents richness from flattening the dish, while the butter and cream work together to create luxury without heaviness. Each component serves a purpose, and removing any one would leave you with something less interesting.
Make It Your Own
This recipe is forgiving enough to accommodate your preferences and whatever ingredients whisper to you from your kitchen. You can stir in crispy bacon or pancetta for smokiness, swap the kale for fried sage leaves if you're feeling fancy, or even top it with a fried egg and call it dinner instead of a side dish. The foundation is solid; everything else is negotiable based on what sounds good.
- For a vegan version, use plant-based butter and oat milk instead of dairy, and the dish remains entirely satisfying.
- If you prefer less kale crispness, roast it for just 8-10 minutes so it retains a bit of chew.
- Make the mashed potatoes ahead and gently reheat them in a low oven; just roast your kale fresh and add it at the last moment.
Save to Pinterest Serve this alongside whatever protein needs a companion, knowing you've made something that tastes like you spent hours in the kitchen when you've actually created joy in less than an hour. That's the gift of this recipe—it tastes like love but asks very little of you.
Common Recipe Questions
- → What type of potatoes work best?
Yukon Gold or Russet potatoes provide the best creamy texture and flavor when mashed.
- → How do I get the kale crispy without burning it?
Toss kale with olive oil and a pinch of salt, then roast at 200°C (400°F) for 10-12 minutes, stirring halfway to ensure even crisping.
- → Can I substitute the dairy ingredients?
Yes, plant-based butter and milk alternatives can be used to make a dairy-free version with similar creaminess.
- → What flavor do the leeks and spring onions add?
They provide a gentle, aromatic sweetness that complements the richness of the mashed potatoes.
- → How should the seasoning be adjusted?
Season with salt and freshly ground black pepper to taste, adjusting after combining all ingredients for balanced flavor.
- → What dishes pair well with this mashed potato preparation?
It pairs beautifully with roast chicken, sausages, or topped with a fried egg for a hearty meal.