Colcannon Recipe (Mashed Potatoes with Leek and Kale)
This Colcannon recipe combines creamy mashed potatoes with gently cooked leek and kale for a simple, comforting side or light main. The ingredients are straightforward, and how it’s made is easy: boil and mash the potatoes, then fold in the sautéed greens. Use the milk to fine-tune the texture and keep the heat low at the end so nothing sticks.
Ingredients
Ingredients
Step-by-Step Method
Boil the potatoes
Add the potatoes to a large pot, cover with water, and lightly salt. Bring to a boil, then cook over medium heat until tender, about 15–20 minutes. Drain well.
Soften the leek and kale
In a separate pot, warm the olive oil. Add the leek and cook for 3–4 minutes, stirring. Add the kale and 2 cups water; cover and cook until the kale is tender. Drain off any extra water and set the vegetables aside.
Mash and season
Return the drained potatoes to the pot. Add the butter, mace, and half the warm milk, then mash until smooth. Add the remaining milk a little at a time to get a soft, spoonable mash (not runny).
Fold everything together
Stir the cooked leek and kale into the mash. Mix in the parsley and keep the stirring gentle so the texture stays nice.
Final check and serve
Taste and adjust salt and black pepper. Warm over low heat for 1–2 minutes, stirring now and then so the bottom doesn’t catch.