Irish Colcannon Mashed Potatoes (Print Version)

Comforting mashed potatoes mixed with leeks and topped with crispy kale for a fresh twist.

# What You 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 - 1 small bunch kale, about 5 oz, stems removed and leaves torn into bite-sized pieces
09 - 2 tablespoons olive oil

→ Garnish

10 - 2 tablespoons chopped fresh parsley, optional

# How To Make:

01 - Preheat oven to 400°F. Toss kale leaves with olive oil and salt. Spread on baking tray and roast for 10-12 minutes, stirring halfway through, until crisp. Set aside.
02 - Place potatoes in large pot and cover with salted cold water. Bring to boil, then reduce heat and simmer for 15-18 minutes until fork-tender. Drain thoroughly.
03 - While potatoes cook, melt half the butter in 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 small saucepan, heat milk and cream together over low heat until just warm.
05 - Mash drained potatoes with remaining butter. Gradually add warm milk and cream mixture, stirring until smooth and fluffy. Season with salt and pepper.
06 - Fold sautéed leeks and spring onions into mashed potatoes. Taste and adjust seasoning as needed.
07 - Spoon mashed potato mixture into serving bowl. Top generously with crispy kale and sprinkle with fresh parsley if desired.

# Expert Advice:

01 -
  • Classic Irish comfort food with a delicious modern upgrade featuring crispy roasted kale.
  • Naturally vegetarian and gluten-free, making it suitable for a wide range of dietary needs.
  • Simple, accessible ingredients — potatoes, leeks, kale, butter, and cream come together effortlessly.
  • Ready in just 50 minutes with only 20 minutes of hands-on preparation time.
  • Versatile and crowd-pleasing — pairs beautifully with roast chicken, sausages, or a fried egg for a hearty vegetarian main.
02 -
  • Dry the potatoes before mashing: After draining, return potatoes to the hot pot for 1–2 minutes over low heat to steam off excess moisture for a fluffier mash.
  • Use warm dairy: Always add warm (not cold) milk and cream to prevent the mash from becoming gluey or dense.
  • Don't overcrowd the kale: Spread kale in a single layer on the baking tray so it crisps evenly rather than steaming.
  • A potato ricer gives the smoothest result: If you have one, use it instead of a masher for an ultra-silky texture.
  • Season in layers: Salt the cooking water, season the leeks as they cook, and taste the final mash before serving — building flavour at each stage makes a noticeable difference.
  • Make it dairy-free: Simply swap butter, milk, and cream for your favourite plant-based alternatives without any loss of comfort or flavour.
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