Irish Colcannon Mashed Potatoes (Print Version)

Buttery mashed potatoes with leeks and crispy kale, offering a fresh take on a classic side.

# 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 ounces, 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 crispy 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 2 tablespoons butter in a large skillet over medium heat. Add leeks and spring onions. Sauté 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 2 tablespoons butter. Gradually add the warm milk and cream mixture until smooth and fluffy. Season with salt and pepper to taste.
06 - Fold the sautéed leeks and spring onions into the mashed potatoes. Taste and adjust seasoning if needed. Spoon into a serving bowl, top generously with crispy kale, and sprinkle with fresh parsley if desired.

# Expert Advice:

01 -
  • The contrast of creamy mashed potatoes with crispy, salty kale turns a side dish into the star of the plate.
  • It comes together in under an hour and feels far more impressive than the effort required.
  • You can make it entirely plant-based or pile bacon on top—it adapts to whatever your kitchen mood demands.
02 -
  • The potatoes must be drained really well after boiling, or excess water will make everything gluey—don't skip this step even if you're in a hurry.
  • Warming the milk and cream is non-negotiable if you want a smooth, creamy result instead of lumpy disappointment.
  • The kale needs space on the baking tray to actually crisp; crowding it will steam it instead, so spread it out generously.
03 -
  • Use a potato ricer instead of a masher if you want an almost cloud-like texture, though a regular masher gives you more control and prevents over-working the potatoes.
  • Don't mash the potatoes while they're still steaming hot—let them cool for just a minute so they don't turn into glue, but work while they're still warm enough to accept the butter smoothly.
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