Irish Colcannon Mashed Potatoes (Printable Version)

Creamy potatoes blended with sautéed leeks and finished with crispy kale and parsley.

# What You Need:

→ Potatoes

01 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
02 - 4 tablespoons unsalted butter
03 - 1/2 cup whole milk
04 - 1/4 cup heavy cream
05 - Salt and freshly ground black pepper to taste

→ Vegetables

06 - 2 large leeks, white and light green parts only, thinly sliced and rinsed
07 - 3 spring onions, finely sliced
08 - 1 small bunch kale, about 5 oz, stems removed and leaves torn into bite-sized pieces
09 - 2 tablespoons olive oil

→ Garnish

10 - 2 tablespoons fresh parsley, chopped

# Steps:

01 - Preheat oven to 400°F. Toss kale leaves with olive oil and a pinch of salt. Spread on a baking tray and roast for 10-12 minutes, stirring halfway through, until crisp but not burnt. Set aside.
02 - Place potatoes in a large pot and cover with salted cold water. Bring to a boil, then reduce heat and simmer for 15-18 minutes until fork-tender. Drain well.
03 - While potatoes cook, melt half the butter in a large skillet over medium heat. Add leeks and spring onions, sautéing gently for 6-8 minutes until soft and fragrant but not browned.
04 - In a small saucepan, heat the milk and cream together until just warm.
05 - Mash the drained potatoes with the remaining butter. Gradually add the warm milk and cream mixture until smooth and fluffy. Season with salt and pepper.
06 - Fold in the sautéed leeks and spring onions. Taste and adjust seasoning as needed.
07 - Spoon the mashed potatoes into a serving bowl. Top generously with crispy kale and sprinkle with fresh parsley if desired.

# Expert Advice:

01 -
  • It tastes like a warm hug but feels sophisticated enough to serve when people come over.
  • The contrast between creamy potatoes and shatteringly crisp kale is honestly addictive.
  • You can have dinner on the table in under an hour, no stress.
02 -
  • Don't skip draining the potatoes thoroughly—excess moisture will make your mash watery no matter how much butter you use.
  • The kale must be completely crispy or it becomes chewy and defeats the whole purpose of the topping.
  • Add the milk and cream gradually while mashing so you can stop exactly when you reach your preferred consistency.
03 -
  • Warm your milk and cream before adding it to the hot potatoes so the mixture stays fluffy and doesn't seize up.
  • Use a potato ricer instead of a masher if you want an even silkier, more refined texture without any lumps at all.
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