Go Back
–+ servings
5 from 2 votes
Colcannon With Kale And Leeks is an updated twist on the traditional Irish mashed potato recipe. Cabbage is replaced with the super food kale and buttery leeks flavor this creamy Irish potato dish.
Colcannon with Kale and Leeks
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins

Colcannon With Kale and Leeks, made with the trendy super food kale, is a twist on the traditional colcannon recipe. Our Colcannon With Kale is an easy recipe made with Yukon gold potatoes and buttery leeks making it a delicious and creamy potato side dish.

Course: Side Dish
Cuisine: Irish
Keyword: colcannon, colcannon with kale
Servings: 8
Author: Gwynn Galvin
  • 3 lbs. Yukon Gold potatoes , peeled, cut in chunks, 8 cups
  • 8 Tbs. butter
  • 1 bunch (8 oz.) kale , stems trimmed, leaves chopped, 7 cups
  • 2 leeks , white and light green parts sliced, 3 cups
  • 1 1/2 tsp. kosher salt
  • 1/2 tsp. pepper
  • 1 cup potato water from pot of boiling potatoes
  • 1 cup milk
  1. In large pot combine potatoes and enough cold water to cover potatoes. Bring to a boil over high heat. Boil 20 minutes or until potatoes are tender. Drain, reserving 1 cup potato water from pot.

  2. Meanwhile, in another large pot melt butter over medium-high heat. Add leeks and cook 4 minutes or until just softened, stirring occasionally. Stir in kale and cook additional 8 minutes or until wilted and tender, stirring occasionally.
  3. Mash potatoes until smooth. Stir in milk, kale mixture and 1/2 cup reserved potato water. Gradually add additional remaining potato water, if necessary, for desired texture.
Recipe Notes

Makes 8 cups.