Irish Colcannon Mashed Potatoes

My grandmother used to make colcannon every Sunday dinner, but hers was always a bit heavy, sitting on the plate like a potato brick. Last winter, I decided to lighten things up by crisping kale in the oven instead of stirring everything together into a mushy heap. The moment that crispy kale hit the creamy potatoes, something clicked—it felt both respectfully Irish and oddly modern, like I'd found the missing piece to a dish I'd eaten my whole life.

I made this for my partner's family during a freezing February night, and his mother—who grew up in Cork—actually asked for the recipe, which I didn't expect. She said it tasted like home but felt like someone had finally figured out what colcannon was trying to be all along. That moment made me realize comfort food doesn't have to be exactly as it was; sometimes it just needs permission to evolve.

Ingredients

• Yukon Gold or Russet potatoes (900 g / 2 lbs): Yukon Gold mash creamier without added cream, while Russet potatoes give you that fluffier texture—choose based on whether you want buttery or cloud-like.
• Unsalted butter (60 g / 4 tbsp): Salted butter will throw off your seasoning control, and you need to taste as you build flavor.
• Whole milk and heavy cream (120 ml milk, 60 ml cream): The combination gives you richness without being heavy; if you skip the cream, your potatoes taste thinner somehow.
• Leeks (2 large, white and light green parts only): The white part is sweeter and softer than the dark green, which can be bitter and chewy—don't skip the rinsing step or you'll bite into sand.
• Spring onions (3, finely sliced): These add a bright note that balances all the butter; save some raw ones for sprinkling on top if you want extra punch.
• Kale (150 g / 5 oz, stems removed): Curly kale crisps better than flat kale, and removing stems prevents chewy bits that feel like eating the couch.
• Olive oil (2 tbsp): This prevents the kale from sticking and helps it crisp evenly instead of steaming.
• Fresh parsley (2 tbsp, optional): Adds color and a grassy freshness that cuts through the richness.

Instructions

Get the oven ready and start the kale:

Preheat your oven to 200°C (400°F) so it's hot when you need it. Toss kale leaves with olive oil and a pinch of salt, spreading them on a baking tray in a single layer—they crisp faster when they're not piled on top of each other.

Roast the kale until crispy:

Roast for 10-12 minutes, stirring halfway through to catch any that's browning too fast. You'll know it's ready when it's papery and snaps, not when it's dark brown (that's burnt, and it tastes like regret).

Start the potatoes in cold water:

Cut peeled potatoes into chunks and cover them with cold salted water in a large pot. Bringing them to a boil from cold water cooks them more evenly than hot water, which can leave the centers hard.

Simmer potatoes until they fall apart:

Reduce heat and simmer for 15-18 minutes until a fork slides through without resistance. The moment they're tender, drain them immediately or they'll start absorbing water and become gluey.

Sauté leeks and spring onions:

While potatoes cook, melt half the butter in a skillet over medium heat and add your cleaned leeks and spring onions. Cook gently for 6-8 minutes, stirring occasionally, until they're soft and the kitchen smells like sweet, buttery comfort—don't let them brown or they'll taste harsh.

Warm the milk and cream:

Heat milk and cream together in a small saucepan until tiny bubbles form around the edges—warm liquid mashes in smoothly instead of shocking cold potatoes into gumminess.

Mash and build creaminess:

Return drained potatoes to the pot with remaining butter and start mashing, then gradually add warm milk mixture while stirring. Stop when it's as smooth or as chunky as you prefer; there's no police coming to your house.

Fold in the leeks and adjust seasoning:

Gently stir in sautéed leeks and spring onions, then taste and add more salt or pepper if needed. Remember that the crispy kale on top will add saltiness, so don't oversalt the base.

Plate and crown with crispy kale:

Spoon mashed potatoes into a serving bowl or individual plates, then pile crispy kale on top and sprinkle with fresh parsley. Serve immediately while the kale is still crispy and the potatoes are warm.

Pinterest

My neighbor actually asked for some of this after smelling it through the kitchen window one evening, and we ended up eating colcannon together on her porch while it was still warm. Food that makes people want to show up at your door is the kind of food worth perfecting.

Why This Works as a Side Dish

Colcannon with crispy kale doesn't fight with other foods on the plate—it complements them. Roasted chicken, grilled fish, or even a simple fried egg benefits from having this beneath it, and the different textures mean you're never bored by the time you finish. It's substantial enough to feel like a main component but humble enough to play second fiddle when needed.

Making It Your Own

This recipe is a template, not a law. I've added crispy bacon to this before and felt like I'd discovered something revolutionary; I've also stirred in roasted garlic when I had it sitting around, and it was equally lovely. The leeks are negotiable too—caramelized onions work beautifully, as does a handful of cooked mushrooms if you want earthiness.

• For a vegan version, substitute plant-based butter and oat milk, and the dish remains creamy and satisfying.
• If you're cooking for someone with dietary restrictions, this adapts easily as long as you keep the core potatoes and leeks intact.
• Leftover colcannon makes excellent potato cakes when you pan-fry it the next day until golden and crispy on both sides.

The Secret to Perfect Texture

The magic isn't in any single ingredient but in the contrast between soft, creamy potato and crispy, salty kale. Without that textural play, it's just mashed potatoes, which is fine but forgettable. The crispy-on-top method also means you can make the mashed potato base earlier in the day and only crisp the kale when you're actually cooking dinner, which takes the pressure off timing.

Serving Suggestions

I serve this most often alongside roasted sausages and a simple salad, but it's equally at home under a fried egg for breakfast, next to grilled salmon, or as part of a vegetarian plate with roasted vegetables and crusty bread. One night I even piled it into a bowl with extra cheese melted on top and ate it as a main course, which my kitchen instincts said was wrong but my taste buds absolutely loved.

• Pair with a crisp white wine or a cold beer for maximum comfort.
• Top with a fried egg and freshly cracked black pepper for an elevated breakfast.
• Use as a base for leftover roasted vegetables the next day and reheat gently in the oven.

Pinterest

This is the kind of dish that reminds you why people gather around tables in the first place. It's warm, it's generous, and it tastes like someone cared enough to get the details right.

Recipe FAQs

→ What type of potatoes work best for this dish?

Yukon Gold or Russet potatoes are ideal for achieving a creamy, fluffy texture.

→ How is the kale prepared to get it crispy?

Kale leaves are tossed with olive oil and salt, then roasted in the oven until crisp but not burnt.

→ Can I substitute the dairy ingredients?

Yes, plant-based butter and milk can be used for a vegan-friendly variation.

→ What flavor do the leeks and spring onions add?

Sautéed leeks and spring onions impart a gentle sweetness and aromatic depth to the creamy potatoes.

→ Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free as long as you use gluten-free dairy or substitutes.

→ What dishes pair well with this mashed potato blend?

It complements roast meats like chicken or sausages, and also works well as a main with a fried egg on top.