Traditional Irish Colcannon Recipe

Large white pot filled with creamy mashed colcannon made with mashed potatoes and sautéed kale and leeks.

4.89 from 9 votes

Traditional Irish Colcannon Recipe

This classic Colcannon recipe brings together creamy mashed potatoes, tender kale (or cabbage), and buttery leeks for a deliciously comforting Irish side dish.

Prep Time20

Cook Time25

Total Time45

Servings: servings

Calories: 256kcal

Chef: Jessica Randhawa

Ingredients

▢ 2 pounds Yukon Gold or Russet Potatoes - peeled and chopped into 1-inch pieces
▢ ½ stick butter - at room temperature
▢ 4 cups fresh kale - or cabbage; woody stems removed, chopped, and packed
▢ 1 leek - white parts only; chopped
▢ 1 teaspoon salt - plus more to taste
▢ ½ cup half and half - or milk; warmed

Instructions

Prepare and gather the ingredients.
Place the chopped potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.
Bring to a boil over high heat, then reduce the heat and let them simmer for about 15-20 minutes or until the potatoes are fork-tender.
While the potatoes cook, melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped leeks and sauté for 3-4 minutes until softened.
Stir in the chopped kale (or cabbage) and cook, stirring occasionally, for another 4-6 minutes, until the greens are wilted and tender. Remove from heat.
Once the potatoes are cooked, drain them well and return them to the pot. Add the remaining 2 tablespoons of butter and mash the potatoes using a potato masher or ricer until smooth. Pour in the warmed half and half (or milk) a little at a time, mashing until the potatoes are creamy and fluffy.
Gently fold the sautéed leeks and kale into the mashed potatoes. Mix well until everything is evenly combined.
Taste and adjust seasoning with more salt if needed. Transfer to a serving dish and make a small well in the center of the colcannon. Add an extra pat of butter for richness (optional).

Notes

Recipe Tips:

Potatoes: Yukon Golds and Russets work best. Waxy potatoes (like red potatoes) will be slightly chunkier unless thoroughly mashed.
Adjust the greens: Add more kale (or cabbage) if you love greens! You can use one type of hearty green or a mix of different kinds, such as green cabbage, kale, Swiss chard, leeks, and/or green onions.
Adjust the salt to taste: Potatoes aren't exactly bursting with flavor, so be sure to season your Colcannon with additional salt to taste.

Storage and Freezing:

Leftovers: Transfer leftovers to an airtight container and store in the fridge for up to 4 days. Reheat in a saucepan over low heat, adding a splash of milk or butter to restore creaminess. Or heat it in 30-second intervals, stirring it in between, until it is warm. Add a little butter or milk if needed.
Freezing: Let the colcannon cool completely. Transfer it to a freezer-safe container or heavy-duty freezer bag, and flatten the bag to remove excess air. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop or microwave, stirring frequently and adding milk or butter to bring back its creamy texture.
Do not freeze if you use low-fat milk, as it can separate upon thawing, resulting in a funky texture, OR it contains a lot of cabbage, which may release extra moisture when thawed.

Keep leftovers stored in an airtight container in the refrigerator for up to 3-5 days.

Nutrition

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