This recipe for Colcannon (Irish Mashed Potatoes with Kale), makes smooth, creamy potatoes loaded with garlic, leeks, kale and butter. Sound delicious? It really is!
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Side Dish
Cuisine: Irish
Keyword: Colcannon, Irish, kale, Mashed potatoes, St. Patrick's Day
Servings: 4people
Calories: 369kcal
Author: KC Cornwell
Ingredients
4russet potatoescleaned, peeled and cut into 2 inch chunks
½cupunsalted butterdivided (one stick)
¾cupheavy cream
2garlic cloves minced
2leekscleaned and whites thinly sliced
2buncheskalestems removed and chopped
⅔cupchicken or vegetable brothmake sure it's gluten-free if needed!
Salt and pepper to taste
Instructions
Place the potato chunks in a large pot and fill with water to cover.
Bring the potatoes to a boil on medium-high heat and continue to boil until the potatoes are fork tender, 20-25 minutes.
Place 6 tablespoons of butter, cream and garlic in a small saucepan and bring up to a simmer on medium-low heat. Cover to keep hot.
In a large saute pan melt the remaining 2 tablespoons of butter on medium heat and saute the leeks for about 1 minute.
Add the kale to the leeks and continue to saute for an additional 2 minutes. Season with salt and pepper.
Pour the broth over the kale and leek mixture, stir and cover.
Allow the mixture to cook until the kale has wilted and the liquid has cooked off, about 7 minutes.
Once the potatoes are fork tender, drain them and place them back into the pot.
Begin mashing the potatoes, while adding the cream mixture a little at a time, until the potatoes are smooth and creamy. Season with salt and pepper.
Fold the leeks and wilted kale into the potatoes, adjust the seasoning and serve.
Notes
Potatoes need a lot of salt, so don't be afraid to use a bit of a heavy hand, especially if you use low sodium broth!