Irish Colcannon Mashed Potatoes (Print View)

Creamy mashed potatoes with sautéed leeks and crispy kale for a nourishing Irish-inspired side dish.

# Components:

→ 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, 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

# Directions:

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 half the 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 the milk and cream together until just warm.
05 - Mash the drained potatoes with the remaining butter. Gradually add the warm milk and cream mixture until smooth and fluffy. Season with salt and pepper.
06 - Fold in the sautéed leeks and spring onions. 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 Advice:

01 -
  • It's the kind of side that steals the spotlight because nobody expects mashed potatoes to taste this interesting.
  • The contrast between creamy potato and crispy kale creates a textural moment that makes every spoonful feel intentional.
  • Once you master this, you'll find yourself making it for every gathering because people always ask for the recipe.
02 -
  • Drain your boiled potatoes aggressively and let them steam dry in the pot for a minute before mashing—soggy potatoes make gluey mash no matter how much butter you add.
  • Warm your dairy before adding it because cold milk seizes up against hot potatoes and creates lumps that a masher can't fix.
  • Don't roast the kale too far in advance or it'll lose its crunch; assemble the dish just before serving so the kale stays crisp against the warm potatoes.
03 -
  • Use a ricer instead of a masher if you want silkier potatoes—it breaks them down more evenly and requires less aggressive mixing.
  • Chill the roasted kale separately from the mash if you're making this ahead; add the kale just before serving so it stays crisp and doesn't absorb steam.
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