Irish Colcannon Mashed Potatoes (Printable)

Buttery mashed potatoes mixed with sautéed leeks and crispy kale for a comforting Irish-inspired side.

# What You’ll Need:

→ 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 - 5 oz kale, stems removed and leaves torn into bite-sized pieces
09 - 2 tablespoons olive oil

→ Garnish

10 - 2 tablespoons chopped fresh parsley

# 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 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 to taste.
06 - Fold in the sautéed leeks and spring onions. Taste and adjust seasoning if needed.
07 - Spoon the mashed potatoes into a serving bowl. Top generously with crispy kale and sprinkle with fresh parsley if desired.

# Expert Advice:

01 -
  • It tastes like comfort but feels elegant enough to impress, which is honestly the dream combination.
  • The crispy kale breaks all over your fork, adding texture that keeps things interesting with every bite.
  • You can make it completely plant-based or add bacon, making it endlessly flexible for whoever's at your table.
02 -
  • Don't skip draining the cooked potatoes thoroughly—excess moisture is the enemy of fluffy mashed potatoes and will leave you with something dense and disappointing.
  • The temperature of your milk and cream matters more than you'd think; cold liquid added to hot potatoes creates starch granules that never fully integrate, turning your beautiful potatoes gluey instead of silky.
  • Roast the kale until it's crispy right before serving, or it will absorb moisture from the potatoes and turn limp—this is the secret that keeps the texture magic alive.
03 -
  • Use a ricer instead of a masher if you have one—it creates an even fluffier texture by pushing the potatoes through small holes rather than crushing them.
  • Save some of the potato cooking water before draining; it's starchy and helps adjust consistency if your mashed potatoes end up too thick.
  • Brown your butter in a separate pan if you want to add extra richness and a nutty flavor that will make people ask what your secret ingredient is.
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