Save My neighbor Margaret swore by her grandmother's colcannon, insisting it was the only reason people came back to family dinners. When she finally showed me her method one gray afternoon, I realized the magic wasn't just in the potatoes—it was in how she layered the warmth of melted butter with the gentle sweetness of slowly cooked leeks, then crowned it all with something unexpected: shards of crispy kale that crackled between your teeth. That day, I understood why this humble Irish dish had survived centuries.
I once made this for a dinner party where someone arrived unexpectedly hungry and skeptical about vegetables. Watching their expression shift from polite to genuinely delighted as they tasted the buttery leeks folded into creamy potato reminded me that comfort food isn't about being fancy—it's about being honest and generous on the plate.
Ingredients
- Yukon Gold or Russet potatoes (900 g / 2 lbs): Yukon Golds give you a naturally buttery texture and hold together beautifully when mashed, though Russets work if you prefer something fluffier—just don't skip the peeling and cutting into even chunks so they cook at the same pace.
- Unsalted butter (60 g / 4 tbsp): This is where you taste the quality of your ingredients, so use something you'd actually enjoy on warm toast.
- Whole milk (120 ml / ½ cup) and heavy cream (60 ml / ¼ cup): The combination creates a luxurious texture without being heavy—warm them together so the potatoes don't seize when you add them.
- Leeks (2 large, white and light green parts only): These are gentler than onions and become almost sweet when cooked slowly, so slice them thin and rinse thoroughly between the layers to catch any hidden soil.
- Spring onions (3, finely sliced): Add these toward the end for a fresh, bright note that cuts through the richness.
- Kale (150 g / 5 oz, stems removed): Removing the tough stems makes all the difference between crispy leaves and chewy frustration—save the stems for stock if you're that person.
- Olive oil (2 tbsp): For roasting the kale until it's shatteringly crisp, not for drizzling.
- Fresh parsley (2 tbsp, optional): A whisper of green on top feels celebratory, but honestly, the kale does the job alone.
- Salt and freshly ground black pepper: Taste as you go because seasoning happens in layers here, not all at once.
Instructions
- Get your oven ready and start the kale:
- Heat your oven to 200°C (400°F) and while it's warming, toss those kale pieces with olive oil and a whisper of salt. Spread them on a baking tray in a single layer—they'll roast for 10 to 12 minutes, and you'll know they're done when they're crackling and dark at the edges but not black.
- Begin the potatoes:
- Cut your potatoes into chunks about the same size, cover them with cold salted water in a pot, and bring to a boil. Once bubbling, lower the heat and let them simmer for 15 to 18 minutes until a fork slides through without resistance—don't overcook or they'll get waterlogged and refuse to mash properly.
- Coax flavor from the leeks:
- While potatoes are cooking, slice your leeks thinly and rinse them thoroughly, then melt half the butter in a skillet over medium heat. Add the leeks and spring onions, letting them soften and turn golden for 6 to 8 minutes—you want them fragrant and tender, never rushed or browned.
- Warm your dairy:
- In a small saucepan, heat the milk and cream together until just warm to the touch. This step matters because cold milk will shock your hot potatoes and create lumps.
- Create the creamy base:
- Drain your potatoes thoroughly and return them to the pot, then add the remaining butter and mash until mostly smooth. Gradually pour in the warm milk and cream, stirring gently until you reach the texture you love—some people prefer clouds, others like a bit of texture—then season generously with salt and pepper.
- Bring it all together:
- Fold the buttery leeks and spring onions into the mashed potatoes with a gentle hand, tasting as you go to adjust the seasoning. This folding motion keeps things light instead of dense.
- Finish and serve:
- Spoon the creamy potatoes into a bowl, pile that crispy kale on top like a crown, and if you're using it, scatter fresh parsley across the surface for a final flourish.
Save There's something almost ceremonial about making colcannon, like you're honoring both efficiency and care at the same time. My daughter now requests it on her birthday instead of traditional cake sides, which tells you everything about how this dish has quietly become a keeper in our house.
Customizing Your Colcannon
The traditional Irish version uses cabbage instead of kale, and honestly, both are brilliant—if you go the cabbage route, shred it fine and cook it gently with the leeks, and you'll get that same tender sweetness. I've also made this with roasted Brussels sprout leaves instead of kale when I wanted something earthier, and the texture contrast still works beautifully.
Making It Your Own
This is one of those forgiving dishes that welcomes improvisation without losing its soul. I once stirred in some crispy bacon pieces while the potatoes were still warm, and it tasted like a side dish that wanted to be the main event. You could fold in roasted garlic if you want something deeper, or add a handful of sharp cheddar if you're feeling indulgent—just remember that add-ins should complement, not compete with, those buttery potatoes.
When to Serve This and Why
Colcannon is the kind of dish that makes sense with roast chicken, sausages, or grilled fish, but I've also served it as the main course with a fried egg on top and a simple green salad alongside, turning it into a completely satisfying meal. It's equally at home on a weeknight table or a special dinner—it doesn't judge.
- Leftovers can be gently reheated in a low oven with a splash of milk stirred in, and they stay creamy and delicious.
- You can make the mashed potato base hours ahead and warm it gently before adding the crispy kale on top so it stays shatteringly crisp.
- This freezes reasonably well if you leave off the kale topping—thaw and reheat gently, then crisp fresh kale just before serving.
Save This colcannon taught me that sometimes the most comforting food is the simplest, made special only by patience and good ingredients. Make it once and you'll understand why it's lasted so long.
Recipe FAQ
- → What type of potatoes work best?
Yukon Gold or Russet potatoes are ideal due to their creamy texture and ability to mash smoothly.
- → How do you achieve crispy kale?
Toss kale with olive oil and salt, then roast at 200°C (400°F) for 10-12 minutes, stirring once to ensure even crispness.
- → Can I substitute the dairy for a vegan option?
Yes, plant-based butter and milk alternatives can be used without compromising the dish’s creamy texture.
- → What is the purpose of sautéing leeks and spring onions?
Sautéing softens them and releases a gentle sweetness that enhances the overall flavor profile.
- → How should this dish be served?
Serve warm as a side alongside roasted meats, sausages, or with a fried egg for a hearty meal.
