Colcannon
I grew up on this meal - it's cheap, flavorful and filling. The leeks add a mild onion flavor that makes this way better than regular mashed potatoes.
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.
Notes
Don't add milk all at once or potatoes will become gluey. Use only white parts of leeks.
Did you make this recipe?Let me know how you liked it below!