Save My kitchen smelled like butter and leeks one autumn evening when my Irish neighbor knocked on the door with a bag of vegetables from her garden. She mentioned colcannon almost as an afterthought, but the way her eyes lit up told me this was more than just a side dish. That night, I watched her hands move through the recipe with the ease of someone who'd made it a hundred times, and I understood why this humble combination of potatoes and greens had survived generations. The crispy kale was my own addition, but it felt right somehow, like giving an old song a new arrangement.
I served this to my partner on a rainy Tuesday when we both needed something warm and unpretentious. The kitchen filled with steam as the potatoes boiled, and the leeks softened into something sweet and almost caramel-like. By the time I spooned it into bowls and scattered the kale across the top, we were already reaching for forks before it hit the table. It turned out that comfort food doesn't need an occasion, just the right moment and someone to share it with.
Ingredients
- Yukon Gold or Russet potatoes, peeled and cut into chunks (900 g / 2 lbs): Yukon Golds give you a naturally buttery flavor and creamy texture without being waxy, while Russets absorb butter and cream beautifully—pick whichever you prefer, or mix them for complexity.
- Unsalted butter (60 g / 4 tbsp): Unsalted lets you control the salt level and taste the potato itself, which matters more than you'd think in something this simple.
- Whole milk (120 ml / ½ cup): Whole milk has enough fat to create richness without heaviness, and it heats evenly when you warm it alongside the cream.
- Heavy cream (60 ml / ¼ cup): This is your luxury ingredient—it keeps the mash silky even after folding in the vegetables, which would otherwise make things dense.
- Salt and freshly ground black pepper, to taste: Always taste before and after adding vegetables because they'll season the whole thing, and that final adjustment is where magic happens.
- Leeks, white and light green parts only, thinly sliced and rinsed (2 large): The layers trap soil, so rinsing thoroughly matters here; leeks have a gentle sweetness that makes this dish feel less heavy than if you used onions.
- Spring onions, finely sliced (3): These add a fresh, sharper note that cuts through the richness and reminds your palate that vegetables are here too.
- Kale, stems removed and leaves torn into bite-sized pieces (1 small bunch, about 150 g / 5 oz): Crispy kale is your textural hero—it stays crisp even on top of warm potatoes because the oil and salt lock in the crunch.
- Olive oil (2 tbsp): This is what makes the kale shatter in your mouth; use good oil because roasting brings out its flavor.
- Fresh parsley, chopped, for garnish (2 tbsp, optional): A final scatter of parsley catches the light and adds a fresh herbaceous whisper that feels intentional.
Instructions
- Start your kale:
- Get your oven to 200°C (400°F) and toss the torn kale leaves with olive oil and a pinch of salt, spreading them in a single layer on a baking tray. Roast for 10–12 minutes, stirring halfway through, until the edges are dark and papery but not blackened—you're looking for that satisfying crunch that sounds like glass when you bite it.
- Boil the potatoes until they surrender:
- Cut your peeled potatoes into chunks, cover them with cold salted water, and bring everything to a rolling boil before reducing the heat to simmer. After 15–18 minutes, they should break apart with a fork—drain them really well because leftover water dilutes your cream.
- Coax the leeks and spring onions into submission:
- While the potatoes cook, melt half your butter in a large skillet over medium heat and add the rinsed leek slices along with the spring onions. Sauté gently for 6–8 minutes, stirring often, until they soften and turn translucent but stay pale—this is when they taste almost sweet, before they brown.
- Warm your dairy:
- In a small saucepan, heat the milk and cream together just until steam rises and you can see wisps—you don't want it hot enough to scald, just warm enough to incorporate smoothly into the potatoes.
- Mash with intention:
- Return the drained potatoes to their pot, add the remaining butter, and begin mashing, using a masher or ricer to break everything down. Once you have a rough texture, gradually pour in the warm milk mixture, stirring between additions, until the potatoes are as smooth or textured as you like them.
- Season and adjust:
- Taste the mash plain, add salt and pepper, taste again—then fold in the softened leeks and spring onions, being gentle so you don't overwork the potatoes and make them gluey.
- Plate and crown:
- Spoon everything into a serving bowl, pile the crispy kale on top in a way that looks generous, and scatter parsley over if you're using it.
Save What struck me most was how this dish reminded me that comfort doesn't require complexity, just respect for good ingredients and the time to let them become something together. A pile of potatoes and greens turned into a meal that tasted like home, even though home meant something different for each person at the table.
The Story Behind Colcannon
Colcannon comes from rural Ireland, where it was built from what the garden could give—potatoes, leafy greens, and whatever milk or butter was on hand. It's traditionally made with cabbage, but leeks add a sophistication that doesn't feel pretentious because they're just as humble. The dish has walked through centuries of Irish kitchens, adapting as it went, which is exactly why adding crispy kale feels right rather than revisionist. Food that lasts does so because people love it enough to change it slightly each time they make it.
When to Serve This
This is the side dish that makes the main course work harder to justify its space on the plate. Roasted chicken, sausages, or a good steak all settle next to colcannon like they've found their perfect partner, but this is also wonderful as a vegetarian main course with a fried egg nested on top and a sharp green salad alongside. I've brought it to dinners in autumn when people wanted something warm, and I've made it in spring when the leeks were young and tender and the whole thing felt lighter. Timing matters less than occasion—make this when you want the kitchen to smell like butter and leeks, when you want to feed people something they'll remember.
How to Make It Your Own
The skeleton of colcannon is flexible enough to welcome additions without losing its identity. A few crispy bacon bits folded in at the end add smoke and saltiness that people describe as addictive, and if you prefer it vegan, plant-based butter and milk work beautifully once you find brands you trust. Some cooks add a splash of mustard or a whisper of garlic, while others insist on keeping it pure—there's no wrong answer here, only your answer. The kindest thing about cooking is that you get to decide what home tastes like.
- For richness, use a bit more cream and a bit less milk, or finish with a whole egg yolk stirred in just before serving.
- If you have access to good local greens, try substituting half the kale with finely chopped cabbage or spring greens for a more traditional approach.
- Store leftovers in an airtight container and reheat gently on the stove with a splash of milk—it won't be quite as good as fresh, but it's still worth having around.
Save There's something magical about a dish that's been around long enough to belong to everyone, yet tastes like it was made just for you. Make this for yourself, or make it for people you want to feed well.
Recipe Questions
- → What type of potatoes work best for creamy texture?
Yukon Gold or Russet potatoes provide a fluffy, smooth mash when cooked and mashed properly.
- → How can I make the kale crispy without burning it?
Toss kale with olive oil and salt, roast at 200°C (400°F) for 10-12 minutes, stirring halfway to ensure even crispness.
- → Can I prepare this dish vegan-friendly?
Yes, substitute butter and dairy milk with plant-based alternatives to keep it vegan while retaining creaminess.
- → Why sauté leeks and spring onions separately before mixing?
Sautéing softens them gently, releasing a sweet, mild aroma that enhances the overall flavor without overpowering the potatoes.
- → What dishes pair well with this mashed potato and kale blend?
This side complements roast chicken, sausages, or can be served alongside a fried egg for a fulfilling meal.
- → How do I adjust seasoning effectively?
Season gradually with salt and pepper during mixing, tasting as you go to balance the creamy and savory flavors.
