Colcannon (Irish Mashed Potatoes)
Creamy colcannon with buttery leeks and kale make this classic Irish-inspired dish a must-try. It’s perfect with corned beef, ham, or a drizzle of melted butter!
If you’re looking for a hearty and filling side dish with plenty of flavor, this Irish mashed potato recipe is just what you need! I’ve made it plenty of times, and it’s always a hit.
The combination of creamy potatoes, sautéed leeks, and kale creates a dish that’s simple but packed with flavor. The best part? It takes less than 10 ingredients to make!
Looking for more potato recipes? Try our brie mashed potatoes, lobster potatoes, and roasted potatoes.
What Is Colcannon?
Colcannon is a traditional Irish dish made with mashed potatoes and greens, most commonly cabbage or kale. It’s often served as a side dish, especially around St. Patrick’s Day, but I think it’s perfect any time of year.
Variations to Try
One of the things I love about this dish is how versatile it is. You can easily adjust it based on what you have on hand or what flavors you prefer. Here are a few add-in and meal options:
- Change the Greens: Instead of curly kale, try using cabbage, Tuscan kale, or even a mix of leafy greens. Each brings a slightly different flavor and texture, so experiment with what you like best.
- Make It a Full Meal: If you want to turn these potatoes into more of a meal, stir in crisp bacon, diced corned beef, or ladle a helping of stew right over the top of them.
- Try a Creamier Version: Some versions include extra cream or a bit of cheese for a richer texture. A little grated cheddar or Irish cheese mixed in can take it in a whole new direction.
What to Do With Leftovers
If you have any colcannon left, don’t let it go to waste! This dish is just as delicious the next day, and there are plenty of ways to give it a second life. Here are a few ideas:
- Crispy Potato Pancakes: Shape the leftovers into small patties, coat them lightly in flour, and pan-fry them in butter or oil until golden brown. They make an amazing side for breakfast or even as a snack with a dollop of sour cream.
- Shepherd’s Pie Topping: Use colcannon instead of plain mashed potatoes for a flavorful topping on shepherd’s pie. It adds extra depth thanks to the buttery leeks and kale.
- Stuffed Mushrooms or Peppers: Spoon the leftovers into mushroom caps or halved bell peppers, top with a sprinkle of cheese, and bake until warm and slightly golden on top.
- Soup Thickener: Stir a scoop into potato soup or chowder to give it extra body and flavor without the need for cream or extra potatoes.
How to Store Leftovers
To store leftover colcannon, transfer it to an airtight container. It will keep in the refrigerator for up to 3 days.
When reheating, warm it gently on the stovetop over low heat with a splash of milk or butter to bring back its creamy texture. You can also microwave it in short bursts, stirring in between, to ensure even heating.
Ingredients
- 2 pounds Yukon Gold potatoes, or Russet potatoes (peeled and cubed)
- 4 tablespoons unsalted butter, divided
- 1 leek, white and light green parts only (thinly sliced)
- 2 cloves garlic, minced
- 5 ounces kale, stems removed and chopped
- ½ cup heavy cream, or milk
- 1 teaspoon salt, (plus more to taste)
- ½ teaspoon ground black pepper
Instructions
- Cook the potatoes: Place the cubed potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and return them to the pot.2 pounds Yukon Gold potatoes
- Sauté the leeks and kale: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced leeks and cook for 3–4 minutes until softened. Add the garlic and chopped kale, cooking for another 2–3 minutes until the kale wilts. Remove from heat.1 leek2 cloves garlic5 ounces kale
- Mash the potatoes: Warm the heavy cream and remaining 2 tablespoons of butter in a small saucepan or microwave until melted. Mash the potatoes, then stir in the warm butter and cream mixture.½ cup heavy cream
- Combine everything: Fold the sautéed leeks and kale into the mashed potatoes. Season with salt and pepper to taste.1 teaspoon salt½ teaspoon ground black pepper
- Serve: Transfer to a serving dish, garnish with more butter chopped green onions, and enjoy warm!
Notes
- Servings: This colcannon recipe makes about 6 servings, with each serving being approximately ¾ cup to 1 cup of mashed potatoes.
- Adjusting the Dairy: Please use the heavy cream/milk and butter as a starting point. I start with these amounts then usually add a little more of one or the other depending on the consistency of the potatoes.
- About the Potatoes: Two pounds of Yukon Gold potatoes = about 5-6 potatoes. Two pounds of Russet potatoes = about 4-5 small to medium sized potatoes.
- About the Kale: I use curly kale for this recipe. Five ounces of kale = about 3-4 large kale leaves (stems removed).
- Salt and Pepper: Feel free to adjust the salt and pepper to your taste.
- How to Store: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of milk or butter, or microwave in short bursts, stirring between intervals.