Irish-Inspired Colcannon Mashed Potatoes (Printable Version)

Creamy mashed potatoes with sautéed leeks and crispy kale, perfect for a comforting side.

# What You'll Need:

→ 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, approximately 5 ounces, stems removed and leaves torn into bite-sized pieces
09 - 2 tablespoons olive oil

→ Garnish

10 - 2 tablespoons chopped fresh parsley, optional

# Steps to Follow:

01 - Preheat the oven to 400°F. Toss kale leaves with olive oil and salt. Spread on a baking tray and roast for 10-12 minutes, stirring halfway through, until crisp but not burnt. Remove and set aside.
02 - Place peeled and chunked 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 thoroughly.
03 - While potatoes cook, melt 2 tablespoons butter in a large skillet over medium heat. Add sliced leeks and spring onions. Sauté gently for 6-8 minutes until soft and fragrant without browning.
04 - In a small saucepan, heat the milk and heavy cream together until just warm. Do not boil.
05 - Mash the drained potatoes with the remaining 2 tablespoons butter. Gradually add the warm milk and cream mixture while stirring until smooth and fluffy. Season with salt and pepper to taste.
06 - Fold the sautéed leeks and spring onions into the mashed potatoes. Taste and adjust seasoning as needed.
07 - Spoon the mashed potato mixture into a serving bowl. Top generously with crispy kale and sprinkle with fresh parsley if desired. Serve immediately.

# Additional Tips::

01 -
  • It tastes like comfort but feels lighter than heavy cream-laden versions, so you can eat it without guilt.
  • The crispy kale adds an unexpected textural contrast that makes every bite interesting.
  • It comes together in under an hour and requires only basic kitchen tools.
02 -
  • Drain your cooked potatoes thoroughly and briefly return them to the hot pot—this dries them out slightly and helps them absorb butter and cream instead of becoming gluey.
  • Don't skip rinsing your sliced leeks; hidden soil between the layers will ruin the eating experience, and nobody wants that crunch.
03 -
  • Use a potato ricer instead of a masher if you want impossibly silky results, but be warned—it takes longer and your arm might tire.
  • The secret to non-gluey mashed potatoes is adding warm (not cold) dairy and not overworking the mixture after combining; respect the potatoes and they'll reward you.
Go Back