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+ servings
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5 from 3 votes


These veggie loaded mashed potatoes are packed with flavor!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Side Dish
Cuisine: Irish
Keyword: Colcannon, Irish, kale, Mashed potatoes, St. Patrick's Day
Servings: 4 people
Calories: 369kcal
Author: KC Cornwell


  • 4 russet potatoes cleaned, peeled and cut into 2 inch chunks
  • 1 stick unsalted butter divided
  • ¾ cup heavy cream
  • 2 garlic cloves minced
  • 2 leeks cleaned and whites thinly sliced
  • 2 bunches kale stems removed and chopped
  • cup Gluten Free chicken or vegetable broth
  • Salt and pepper to taste


  • 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.


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!


Calories: 369kcal | Carbohydrates: 50g | Protein: 7g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 204mg | Potassium: 1142mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4328IU | Vitamin C: 52mg | Calcium: 128mg | Iron: 3mg