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Close-up view of mashed potatoes, leeks, and kale.
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Irish Colcannon

Perfect dish to go with corned beef on St. Pat's Day.
Course Potato side dish
Cuisine Irish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 258kcal
Author Joe Boyle

Ingredients

  • 2 lbs Yukon gold potatoes , peeled and cut into 1" pieces
  • 1 leek , cleaned and thinly sliced
  • 4 cups chopped kale
  • 4 tbsp butter , plus 1 tbsp to float on the finished dish, if desired
  • 1/2 cup half and half
  • 1/2 tsp salt

Instructions

  • Boil potatoes in salted water until soft, 12 to 14 minutes
  • While the potatoes are boiling, in a large skillet, melt 4 tbsp butter and add the leeks, saute on low, 10 mins.
  • After 10 minutes, add the kale to the skillet and wilt for another 5 minutes.
  • Mash the potatoes with a hand mixer, adding heated half and half until smooth.
  • Fold in the sauteed kale and leeks
  • Add salt to taste
  • Serve hot

Notes

  1. You can substitute cooked cabbage or wilted spinach for the kale.
  2. Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

Calories: 258kcal