Ingredients (~6-8 servings)
- 3 lbs Yukon Gold or Russet potatoes, peeled and chopped into 1-inch pieces
- 6 Tbsp butter, at room temperature
- 6 cups fresh kale, woody stems removed and chopped (or cabbage)
- 1 large leek, white parts only, chopped
- 1 1/2 tsp Diamond Crystal kosher salt, plus more to taste
- 3/4 cup half and half or whole milk, warmed
Get the Potatoes Going
Place the chopped potatoes in a large pot and cover them with cold water by about 2 inches.
Add 1 1/2 tsp of salt to the water – this seasons the potatoes from the inside out.
Bring to a boil over high heat, then reduce to medium-high and let them simmer for ~15-20 minutes or until the potatoes are fork-tender.
You’ll know they’re done when a fork slides in and out with no resistance.
Sauté the Leeks and Kale
While the potatoes cook, melt 3 Tbsp of butter in a large skillet over medium heat.
Add the chopped leeks and sauté for ~3-4 minutes until softened – they’ll start to smell sweet and lose their bite.
Stir in the chopped kale and cook, stirring occasionally, for another ~4-6 minutes until the greens are wilted and tender.
The kale will shrink down significantly. Remove from heat and set aside.
Mash the Potatoes and Combine Everything
Once the potatoes are cooked, drain them well and return them to the pot.
Add the remaining 3 Tbsp of butter and mash the potatoes using a potato masher or ricer until smooth.
Pour in the warmed half and half a little at a time, mashing until the potatoes are creamy and fluffy – don’t add it all at once or you’ll get gluey potatoes.
Gently fold the sautéed leeks and kale into the mashed potatoes. Mix well until everything is evenly combined.
Taste and adjust seasoning with more salt if needed – I usually need another pinch or two.
Transfer to a serving dish and make a small well in the center. Add an extra pat of butter for richness if you want.
Colcannon
Ingredients
Ingredients (~6-8 servings)
- 3 lbs Yukon Gold or Russet potatoes peeled and chopped into 1-inch pieces
- 6 Tbsp butter at room temperature
- 6 cups fresh kale or cabbage, woody stems removed and chopped
- 1 large leek white parts only, chopped
- 1 1/2 tsp Diamond Crystal kosher salt plus more to taste
- 3/4 cup half and half or whole milk warmed
Instructions
- Place chopped potatoes in a large pot and cover with cold water by 2 inches.
- Add 1 1/2 tsp salt to the water.
- Bring to a boil over high heat, then reduce to medium-high and simmer 15-20 minutes until fork-tender.
- While potatoes cook, melt 3 Tbsp butter in a large skillet over medium heat.
- Add chopped leeks and sauté 3-4 minutes until softened.
- Stir in chopped kale and cook 4-6 minutes until wilted and tender.
- Remove from heat and set aside.
- Drain cooked potatoes well and return to pot.
- Add remaining 3 Tbsp butter and mash until smooth.
- Pour in warmed half and half a little at a time, mashing until creamy and fluffy.
- Fold in sautéed leeks and kale until evenly combined.
- Taste and adjust seasoning with more salt if needed.
- Transfer to serving dish.
