Colcannon is Irish comfort food at its best. Don't let the fancy name fool you: it's just really good mashed potatoes with kale and leeks mixed in, and it's absolutely delicious! It's a traditional side dish for St. Patrick's Day.
Potato side dish
This recipe will not disappoint you, and prove that simple ingredients make very satisfying dishes.
The key to a great colcannon mash is using starchy potatoes that absorb the milk and butter well, and cooking the kale until it softens a bit.
Then, you add butter and serve it hot with corned beef, leg of lamb, ham, or sausages, depending on how casual your meal is.
The original recipe used cabbage, but I like it better with kale, so I'm sharing that version. You can use either.
This traditional recipe is a nod to my Irish great-grandmother, who didn't leave a lot of recipes behind, but the ones handed down are very good ones, like this Irish mash and the apple crumble cake.
Best potatoes for mashing
You're looking for high-starch potatoes with a lower moisture content. They create a smoother, less lumpy texture as they absorb butter and milk more readily, leading to creamier results.
- Russets: These are the most popular type and easily available. They result in a fluffy, airy mash.
- Yukon Gold potatoes: This variety has a creamy texture and a slightly buttery flavor. And the result is richer and denser in my opinion.
Steps to make Irish colcannon
Mashed potatoes: I'm sure you have your way of doing this. I like to use an old-fashioned potato masher, but a ricer works just as well. Don't beat or process them as they can get gluey or gummy. We want smooth and creamy.
Leeks or spring onions
Or a mix! I use whatever is easily available, as both go very well with the potatoes and kale.
Kale
Chop it and cook it briefly with the buttery onions so it softens a little.
Add to the mashed potatoes
I recommend mixing the colcannon in the saucepan you use to boil and mash the potatoes. It's easier, and the kale wilts further with the heat.
Kitchen Notes
- Organization: Read the recipe first and ensure you have the ingredients at the correct temperature, the utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Colcannon reheats beautifully! Store the mashed potatoes in an airtight container in the refrigerator for up to 3 days, and reheat gently with a splash of milk on the stovetop or in the microwave.
- Watery colcannon? Drain your potatoes thoroughly before mashing. If it's still too loose, let it sit in the pot on very low heat, stirring constantly for a few minutes to evaporate excess moisture.
- To avoid a lumpy texture, use floury potatoes like Russets or Yukon Golds for the best results, and ensure they're fully cooked before attempting to mash.
- For a richer, creamier mash, replace half the milk with heavy cream.
Let me know
If you made this recipe and loved it, you can comment below and leave a five-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together. I appreciate honest feedback and suggestions.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Irish Colcannon (easy mashed potatoes with kale)
Click the stars to Rate this Recipe!
Ingredients
For the potatoes:
- 2 pounds starchy potatoes
- ½ teaspoon salt
- cold water, for boiling
For th kale:
- 1 cup chopped kale
- ¼ cup chopped leeks or green onions, or a mix
- 1 cup milk
- large pinch of ground nutmeg
- 4 tablespoons unsalted butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
For the mashed potatoes:
- Peel 2 pounds starchy potatoes and cut them into roughly equal chunks, about 1 to 2 inches in size.
- Place the potatoes in a large pot, cover with cold water and add ½ teaspoon salt. Bring to a boil over high heat, then reduce to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
For the kale mixture:
- While the potatoes cook, wash the kale thoroughly and remove any tough stems. You need 1 cup chopped kale.
- In a separate pan, heat 1 tablespoon of butter and gently sauté ¼ cup chopped leeks or green onions for 2 or 3 minutes, until soft but not browned.
- Add the chopped kale to the skillet and cook for another 2 or 3 minutes until the kale wilts down. Set aside.
- In a small saucepan, warm 1 cup milk and the remaining 3 tablespoons of butter, large pinch of ground nutmeg and ½ teaspoon salt until it melts. Don't let it boil.
- Once the potatoes are done, drain them well and return to the pot. Mash them thoroughly. Slowly pour in the warm milk and butter mixture while continuing to mash until smooth and creamy.
- Fold in the kale and leek mixture and ¼ teaspoon black pepper until everything is well combined. Taste and adjust seasoning if needed.
- Serve hot with an extra pat of butter melting on top if desired!
Rate and review this recipe