Irish Colcannon Mashed Potatoes (Printer-Friendly)

Buttery mashed potatoes with sautéed leeks and crispy kale, inspired by traditional Irish comfort dishes.

# What You'll Need:

→ Potatoes

01 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
02 - 4 tablespoons unsalted butter
03 - ½ cup whole milk
04 - ¼ 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

# How To Make It:

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 and golden. Set aside.
02 - Place potatoes in large pot and cover with salted cold water. Bring to boil, reduce heat, and simmer for 15-18 minutes until fork-tender. Drain thoroughly.
03 - While potatoes cook, melt half the butter in skillet over medium heat. Add leeks and spring onions and sauté gently for 6-8 minutes until soft and fragrant, without browning.
04 - Heat milk and cream together in small saucepan over medium-low heat until warm throughout.
05 - Mash drained potatoes with remaining butter. Gradually add warm milk and cream mixture while stirring until smooth and fluffy. Season with salt and pepper to taste.
06 - Fold sautéed leeks and spring onions into mashed potatoes. Taste and adjust seasonings as needed.
07 - Transfer mashed potatoes to serving bowl. Top generously with crispy kale and sprinkle with fresh parsley if desired.

# Expert Suggestions:

01 -
  • It's the kind of dish that tastes like a warm hug but comes together in under an hour, even if you're new to cooking.
  • Crispy kale on creamy potatoes is a textural trick that makes people ask for seconds before they even realize what they're eating.
02 -
  • Overworking mashed potatoes—especially with a mixer—turns them into wallpaper paste, so use a masher and your hands, and stop when they look creamy.
  • The kale must be completely dry after washing or it won't crisp up properly, so pat it very well with a clean kitchen towel before tossing with oil.
03 -
  • Use a potato ricer instead of a masher if you want impossibly smooth, cloud-like results, but hand-mashing with butter is faster and honestly just as good.
  • Keep the milk and cream warm—this single decision changes colcannon from good to transcendent because cold dairy ruins the fluffy texture you're reaching for.
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