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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.
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5 from 2 votes

Colcannon Potatoes with Kale and Leeks

Colcannon Potatoes 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.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Side Dish
Cuisine: Irish
Keyword: colcannon, colcannon potatoes, colcannon with kale
Servings: 8
Calories: 264kcal
Author: Gwynn Galvin

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • 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.

Notes

Makes 8 cups.
Swirls of Flavor Recipe Tips
  • Add cooked bacon to your Irish mashed potatoes
  • Top potatoes with additional butter
  • Using the potato water from cooking your potatoes adds additional texture to this recipe
  • Be sure to remove the stems on your bunch of kale
  • The dark green part of the leek is very tough. Only use the light green and white parts of the leek
  • Yukon gold potatoes give this recipe a buttery flavor
Substitutions
  • Substitute sweet onions for the leeks
  • Substitute scallions for the leeks
  • Make your potatoes more decadent and replace the milk with half and half
  • Substitute baby kale for the bunch of kale and reduce the cooking time to about 2 minutes or until wilted
  • Substitute your favorite dairy free milk for the milk

Nutrition

Calories: 264kcal | Carbohydrates: 35g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 487mg | Potassium: 796mg | Fiber: 4g | Sugar: 4g | Vitamin A: 783IU | Vitamin C: 36mg | Calcium: 73mg | Iron: 2mg