I’ll never forget the first time I tasted my grandmother’s famous Colcannon with Leek Butter. It was a chilly autumn evening, and the aroma of the buttery, garlicky mashed potatoes wafted through the entire house, making my mouth water. As I took that first bite, the rich, creamy texture melted on my tongue, and the bright flavors of the kale and tender leeks danced across my palate. From that moment on, Colcannon with Leek Butter became a cherished family tradition, a comfort food that brought us all together around the table.
Why This Colcannon with Leek Butter Recipe Will Become Your Go-To
The Secret Behind Perfect Colcannon with Leek Butter
What sets this Colcannon with Leek Butter recipe apart is the perfect balance of flavors and textures. The key is in the way the potatoes are cooked and mashed, resulting in a luxuriously smooth and creamy base. The addition of the leek butter, made by sautéing sliced leeks in butter until they’re tender and fragrant, adds a delightful richness and subtle sweetness that complements the earthy kale beautifully. And the use of Yukon Gold potatoes, with their buttery flavor and fluffy texture, takes this dish to the next level.
Essential Ingredients You’ll Need
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks: These potatoes are the foundation of Colcannon, providing a creamy, smooth texture that’s essential to the dish.
- 1 cup whole milk: The milk is what gives the mashed potatoes their luxurious creaminess, helping to bind everything together.
- 4 tablespoons unsalted butter, divided: The butter is used in two ways – some is added to the mashed potatoes, while the rest is used to sauté the leeks, creating a delicious leek butter.
- 1 leek, thinly sliced (white and light green parts only): Leeks add a sweet, onion-like flavor that pairs perfectly with the kale and potatoes.
- 4 cups chopped kale, stems removed: Kale provides a nutrient-packed boost of flavor and texture to the Colcannon.
- 1 teaspoon salt: Salt enhances all the other flavors in the dish, bringing out the best in each ingredient.
- 1/2 teaspoon black pepper: A touch of black pepper adds a subtle heat and complexity to the Colcannon.
Step-by-Step Colcannon with Leek Butter Instructions
Preparing Your Colcannon with Leek Butter
With a total time of just 45 minutes (15 minutes of prep and 30 minutes of cooking), this Colcannon with Leek Butter recipe is quick and easy to make. All you’ll need are a large pot, a skillet, and a few basic kitchen tools.
1- Begin by peeling and cutting the Yukon Gold potatoes into 1-inch chunks, ensuring they’ll cook evenly.
2- In a large pot, cover the potato chunks with cold water and bring to a boil over high heat. Reduce the heat to medium and simmer the potatoes until they’re fork-tender, about 15-20 minutes.
3- While the potatoes are cooking, heat 2 tablespoons of the unsalted butter in a skillet over medium heat. Add the thinly sliced leeks and sauté until they’re soft and fragrant, about 5-7 minutes.
4- Once the potatoes are tender, drain them in a colander and return them to the pot. Mash the potatoes with the remaining 2 tablespoons of butter and the whole milk, until they’re smooth and creamy.
5- Fold the sautéed leeks, chopped kale, salt, and black pepper into the mashed potatoes, making sure everything is evenly distributed.
6- Serve your Colcannon with Leek Butter hot, garnished with a sprinkle of chopped fresh parsley or chives, if desired. Enjoy this comforting, flavor-packed dish with your favorite main course or as a satisfying meal on its own.
Pro Tips for Success
- For the smoothest, creamiest mashed potatoes, use a potato ricer or a food mill instead of a regular potato masher. This will ensure there are no lumps.
- Don’t overcook the potatoes – you want them to be tender, but not falling apart. This will help maintain the ideal texture.
- Sauté the leeks over medium heat, stirring frequently, to avoid burning. You want them to be soft and translucent, not crispy.
- Adjust the seasoning to your taste, adding more salt or pepper as needed. The flavors should be well-balanced.
- For a richer, more indulgent version, stir in a splash of heavy cream or a tablespoon of sour cream to the mashed potatoes.
Serving and Storing Your Colcannon with Leek Butter
Perfect Pairings for Colcannon with Leek Butter
This Colcannon with Leek Butter recipe serves 6 generous portions, making it a perfect side dish for your next family gathering or cozy weeknight meal. It pairs beautifully with roasted meats, such as a juicy roast chicken or pan-seared pork chops. For a vegetarian-friendly option, serve it alongside sautéed mushrooms or roasted Brussels sprouts. And don’t forget the Irish soda bread – it’s the perfect accompaniment to soak up every last bit of that delicious leek butter.
Storage and Make-Ahead Tips
Colcannon with Leek Butter is a dish that keeps well, making it an excellent choice for meal prepping or leftovers. Once cooled, the Colcannon can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply transfer the Colcannon to a baking dish, cover with foil, and heat in a 350°F oven until warmed through, about 15-20 minutes.
For longer-term storage, the Colcannon can be frozen for up to 3 months. Allow it to cool completely, then transfer to an airtight, freezer-safe container or bag. When ready to serve, thaw the Colcannon in the refrigerator overnight and reheat as directed above.
Variations and Dietary Adaptations for Colcannon with Leek Butter
Creative Colcannon with Leek Butter Variations
While this classic Colcannon with Leek Butter recipe is delicious as is, there are plenty of ways to put your own spin on it:
- Swap the kale for spinach or cabbage for a different flavor profile.
- Add crumbled bacon or sautéed mushrooms for extra savory goodness.
- Stir in shredded cheddar or Parmesan cheese for a cheesy twist.
- Top the Colcannon with crispy fried onions or breadcrumbs for a crunchy texture.
- Use a mix of Yukon Gold and russet potatoes for a slightly denser, more traditional Colcannon.
Making Colcannon with Leek Butter Diet-Friendly
To make this Colcannon with Leek Butter recipe more diet-friendly, consider these substitutions:
- For a gluten-free version, use gluten-free flour or cornstarch to thicken the leek butter, if desired.
- For a vegan or dairy-free option, swap the milk and butter for unsweetened plant-based milk and vegan butter or olive oil.
- To reduce the carbs, replace half the potatoes with mashed cauliflower or rutabaga.
- If you’re watching your sodium intake, use low-sodium or unsalted butter and reduce the added salt.
No matter which variations or dietary adaptations you choose, this Colcannon with Leek Butter recipe is sure to become a new family favorite.
Frequently Asked Questions
Q: Can I use a different type of potato instead of Yukon Gold?
A: While Yukon Gold potatoes are the traditional choice for Colcannon, you can substitute other varieties like russet or red potatoes. Just keep in mind that the texture and flavor may be slightly different.
Q: How long does it take to make this Colcannon with Leek Butter recipe?
A: The total time to make this recipe is 45 minutes, with 15 minutes of prep and 30 minutes of cooking.
Q: Can I make Colcannon with Leek Butter ahead of time?
A: Yes, Colcannon with Leek Butter can be made up to 4 days in advance and stored in the refrigerator. You can also freeze it for up to 3 months.
Q: How many servings does this Colcannon with Leek Butter recipe make?
A: This recipe yields 6 generous servings, making it a great option for a family dinner or to serve as a side dish.
Q: What should I do if my Colcannon with Leek Butter comes out too thin or too thick?
A: If the Colcannon is too thin, add a bit more mashed potato or mix in some additional kale. If it’s too thick, stir in a splash of milk or cream to thin it out.
Colcannon with Leek Butter
- Total Time: 45
- Yield: 6 servings
- Diet: Vegetarian
Description
Colcannon is a classic Irish mashed potato dish made with kale or cabbage and seasoned with a flavorful leek butter. This comforting side dish is perfect for St. Patrick’s Day or any cozy meal.
Ingredients
– 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
– 1 cup whole milk
– 4 tablespoons unsalted butter, divided
– 1 leek, thinly sliced (white and light green parts only)
– 4 cups chopped kale, stems removed
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Place the potato chunks in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
2. Drain the potatoes and return them to the pot. Add the milk and 2 tablespoons of the butter. Mash the potatoes until smooth and creamy.
3. In a skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the sliced leeks and sauté for 5-7 minutes until softened.
4. Add the chopped kale to the skillet and cook for 3-4 minutes, until the kale is wilted.
5. Fold the sautéed kale and leeks into the mashed potatoes. Season with salt and pepper.
6. Serve the colcannon warm, with an extra pat of leek butter on top.
Notes
For a richer flavor, use half-and-half or heavy cream instead of milk. You can also add shredded cheddar cheese or crispy bacon bits to the colcannon.
- Prep Time: 15
- Cook Time: 30
- Category: Side Dish
- Method: Stovetop
- Cuisine: Irish
Conclusion
This Colcannon with Leek Butter recipe is a true comfort food classic, and I’m confident it will become a go-to dish in your household. The combination of creamy, buttery mashed potatoes, tender leeks, and nutrient-packed kale is simply irresistible. Whether you’re serving it as a side for a holiday feast or enjoying it as a cozy weeknight meal, this Colcannon with Leek Butter is sure to satisfy.
I hope you’ll give this recipe a try and let me know what you think! Don’t hesitate to share your own variations or tips in the comments below. Bon appétit!
