Description
An upgraded version of mashed potatoes, this Irish Colcannon adds leeks and kale to a creamy, cheesy mash. Perfect for St. Patrick’s Day, holidays, or as a comforting side dish.
Ingredients
- 2 pounds peeled and diced Yukon gold potatoes
- Salt to taste
- 1/2 cup butter, divided
- 2 large leeks, chopped (2 1/2–3 cups)
- 4 cups thinly sliced kale
- Optional: 1/4–1/2 cup vegetable or chicken stock
- 1 cup milk
- 1 cup shredded white cheddar cheese
- Pepper to taste
Instructions
- Peel and chop potatoes into evenly sized pieces. Boil in salted water for 20–25 minutes until fork tender.
- Wash leeks thoroughly.
- In a skillet with butter over medium heat, sauté leeks until soft and slightly caramelized, about 20–25 minutes, deglazing with stock occasionally.
- Add kale to the leeks, season with salt, and cook 5–7 minutes until wilted and tender.
- Drain potatoes and mash or rice them.
- Stir in butter, cheese, salt, pepper, and milk until creamy.
- Fold in cooked leeks and kale. Adjust seasoning as desired. Garnish with extra butter or green onions if desired.
Notes
- Use both white and green parts of leeks; cook until tender.
- Wash leeks carefully to remove dirt between layers.
- For smoothest mash, use a ricer or food mill.
- Deglaze leeks with stock to prevent burning.
- Store leftovers in an airtight container in the fridge up to 5 days. Reheat with additional warm milk if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dishes
- Method: Stovetop
- Cuisine: Irish