Irish Colcannon Mashed Potatoes (Printable)

Buttery mashed potatoes with sautéed leeks and crispy kale for a flavorful Irish side dish.

# What You Need:

→ Potatoes

01 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
02 - 4 tablespoons unsalted butter
03 - ½ cup whole milk
04 - ¼ 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 (about 5 oz), stems removed and leaves torn into bite-sized pieces
09 - 2 tablespoons olive oil

→ Garnish

10 - 2 tablespoons chopped fresh parsley, optional

# How-To:

01 - Preheat oven to 400°F. Toss kale leaves with olive oil and a pinch of salt. Spread on a baking tray and roast for 10-12 minutes, stirring halfway through, until crisp but not burnt. Set aside.
02 - Place 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 well.
03 - While potatoes cook, melt 2 tablespoons butter in a large skillet over medium heat. Add leeks and spring onions, sautéing gently for 6-8 minutes until soft and fragrant but not browned.
04 - In a small saucepan, heat milk and cream together until just warm.
05 - Mash drained potatoes with remaining 2 tablespoons butter. Gradually add warm milk and cream mixture until smooth and fluffy. Season with salt and pepper to taste.
06 - Fold sautéed leeks and spring onions into mashed potatoes. Taste and adjust seasoning as needed.
07 - Spoon mashed potatoes into a serving bowl. Top generously with crispy kale and sprinkle with fresh parsley if desired.

# Expert Hacks:

01 -
  • The crispy kale provides a textural contrast that makes every forkful interesting instead of monotonously smooth.
  • Leeks cook down into something so sweet and buttery it almost tastes like dessert mixed into your potatoes.
  • It comes together in 50 minutes, which means you can serve it alongside a weeknight dinner without stress.
02 -
  • Drain your potatoes thoroughly after cooking, or excess water will dilute your mash no matter how much butter you add—I learned this the embarrassing way.
  • Don't use a food processor to mash potatoes; you'll end up with potato glue instead of fluffy clouds because the machinery overworks the starches.
  • The kale must go on top just before serving or it softens and loses its whole purpose; crispy texture is the entire reason it's in this dish.
03 -
  • Don't skip rinsing the sliced leeks—sand hidden between layers will absolutely ruin the whole dish and make your teeth gritty.
  • Keep a bit of crispy kale unplated and eat it while everyone's distracted; it's the cook's tax on good food.
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