Irish Colcannon Recipe
This Irish Colcannon is a cozy, comforting side made with creamy mashed potatoes, buttery greens, and simple ingredients. It’s familiar without being boring and works just as well for holiday meals as it does for easy weeknight dinners.
Ingredients
- 3 lb potatoes Russet or Yukon
- 1 leek chopped
- 4 cups of kale chopped
- 1 bunch of scallions chopped
- 1 cup milk
- 1/2 cup heavy cream
- 6 tbsp butter divided
- Salt and black pepper to taste
Instructions
- Peel the potatoes and cut them into large chunks. Place them in a large pot and cover with cold water. Add salt and bring to a boil over medium-high heat. Cook for about 15–20 minutes, or until the potatoes are fork-tender.
- While the potatoes are cooking, melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped leeks and cook for about 3–4 minutes, until softened. Stir in the chopped kale and cook for another 2–3 minutes, until wilted. Add scallions and stir again. Season with salt and black pepper to taste. Remove from heat.
- In a small saucepan, heat the milk, heavy cream and butter over low heat until warm but not boiling.
- Drain the cooked potatoes and return them to the pot. Gradually stir in the warm milk mixture, mashing until creamy.
- Fold in the cooked leeks, kale, and scallions. Season with salt and black pepper to taste.
- Put the skillet under broil for 5 minutes for some golden edges.
- Serve it with extra pat of butter for a rich finish. Serve warm and enjoy!
Video
Notes
- Start potatoes in cold, well-salted water. Beginning with cold water allows the potatoes to heat gradually and cook evenly from the inside out, and salting the water generously is your first chance to season the potatoes themselves!
- Warm the milk, cream, and butter before adding. Adding cold dairy to hot potatoes can cause the mash to seize up and turn gluey. Gently warming the dairy helps it absorb smoothly into the potatoes, resulting in a creamier, more cohesive texture!
- Mash gently and stop early. Over-mashing releases too much starch, which can make the potatoes dense or gummy instead of fluffy. Mash just until the potatoes are smooth, then switch to folding once you add the greens.
- Season in stages, not all at once. Season the potatoes, the sautéed vegetables, and the final mixture separately to build balanced flavor throughout the dish. Taste, and decide if it needs more or not!
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