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