The Heart of the Home
My kitchen always smells like potatoes on a cool day. It is a warm, comforting smell. Today we are making a traditional Irish colcannon. This is a creamy colcannon with kale and leeks. It feels like a hug in a bowl.
This dish is more than food. It is a story on a plate. Families made it to use what they had from the garden. That is why this matters. It turns simple things into something special. What is your favorite comfort food? I would love to know.
A Simple, Happy Mash
Let’s start our creamy mashed potatoes and kale. Peel your potatoes and get them boiling. Use a good pinch of salt in the water. It makes all the difference for flavor.
While they cook, we sauté the leeks and kale. Use a gentle heat. You want them soft and sweet, not browned. The smell is so good. It makes my stomach rumble every time. This easy colcannon recipe is really just two parts coming together.
Butter Makes Everything Better
Here is the secret to this Irish potato side dish. Butter. And a little milk. Drain your cooked potatoes well. Then mash them right in the pot. Stir in that good butter and warm milk.
You will get the creamiest mashed potatoes. Now fold in those lovely green veggies. Give it one big, happy stir. *Fun fact: long ago, charms were hidden in the colcannon for luck!* Would you rather find a coin or a ring in your serving?
Why We Keep Cooking It
This traditional Irish colcannon is a St. Patrick’s Day recipe for many. But I make it all year. It is perfect with a simple roast chicken. Or just a fried egg on top. So good.
I remember my grandson trying it. He said, “Grandma, it’s green mashed potatoes!” He laughed and ate two helpings. I still laugh at that. This is why this matters. It connects us, bite by bite. Do you have a food that makes you think of family?
Your Turn to Stir the Pot
Now you know how to make colcannon. It is truly an easy colcannon recipe. The final touch is a sprinkle of green onions. It adds a fresh little bite.
Serve it warm. This colcannon with kale is cozy and filling. It reminds us that the best foods are often the simplest. Give it a try this week. Tell me, will you use kale or another green like cabbage?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Potatoes | 2 pounds (900 grams) | Washed, peeled, and diced |
| Salt | 2 tablespoons | For cooking water, plus more to taste |
| Black pepper | to taste | |
| Leek | 1 cup, sliced (100 grams) | |
| Fresh kale | 2 cups | |
| Unsalted butter | ½ stick (60 grams) | Divided for sautéing and mashing |
| Milk | ½ cup | |
| Spring Onions or Chives | for garnish | Optional |
Instructions
Step 1: Wash and peel your potatoes. Dice them into chunks. Cover them with cold water in a pot. Add a good pinch of salt. This is the start of your traditional Irish colcannon.
Step 2: Now, let’s cook our greens. Slice the leek and chop the kale. Melt half the butter in a pan. Sauté them gently until soft. (Keep the heat low so the butter doesn’t burn!). Doesn’t that smell amazing?
Step 3: Your potatoes should be tender now. Drain all the water out. Mash them until perfectly smooth. Stir in the milk and remaining butter. You’ll get the creamiest colcannon this way.
Step 4: Time to mix everything together. Fold your sautéed veggies into the fluffy potatoes. Add pepper and a little more salt if you like. This colcannon with kale is so comforting. What’s your favorite cozy food? Share below!
Step 5: Spoon your creamy mashed potatoes and kale into a bowl. Top with chopped spring onions for color. This easy colcannon recipe is best served warm. It’s the ultimate Irish potato side dish.
Creative Twists
Try adding crispy chopped bacon on top for a salty crunch. Mix in a handful of sharp cheddar cheese for extra creaminess. Use curly green cabbage instead of kale for a different texture. Which one would you try first? Comment below!
Serving & Pairing Ideas
This creamy colcannon is perfect with roasted sausages or ham. For St. Patrick’s Day recipes, serve it next to corned beef. A simple side of steamed peas adds a sweet pop of color. Which would you choose tonight?
Keeping Your Colcannon Cozy
Let’s talk about keeping your creamy colcannon tasty for later. Fridge storage is simple. Just pop it in a sealed container. It will stay good for about three days. Your freezer is a friend for longer storage. Scoop portions into freezer bags. They can live there for a month.
Reheating is key. I once microwaved it dry. It was like eating paste! Now, I add a splash of milk first. Stir it well as it warms. This brings back the creamy dreaminess. For a big batch, reheat it gently on the stove.
Batch cooking this Irish potato side dish saves busy nights. Making a double batch matters. It means a warm, homemade meal is always ready. That is a gift to your future tired self. Have you ever tried storing it this way? Share below!
Simple Fixes for Happy Cooking
We all hit little snags in the kitchen. Here are three common ones. First, watery mashed potatoes. Drain your spuds very well after boiling. Let them steam dry in the pot for a minute. This makes your creamy mashed potatoes and kale perfect.
Second, burned butter. I remember when I ruined a batch this way. Always use low-medium heat for sautéing. Watch it closely. It should foam, not turn brown. Third, bland flavor. Do not be shy with the salt. Season your potato water well.
Fixing these issues matters. It builds your cooking confidence. You learn what to watch for. It also matters for flavor. Good technique makes every ingredient sing. Your easy colcannon recipe will taste amazing. Which of these problems have you run into before?
Your Quick Questions, Answered
What is the traditional Irish dish colcannon made of?
Traditional Irish colcannon is simple, hearty food. It is made of fluffy mashed potatoes. It is mixed with cooked kale or cabbage. You add softly sautéed leeks or spring onions. Everything is brought together with butter and milk. This creates the most creamy colcannon. It is the ultimate comforting Irish potato side dish for any table.
Can I use kale instead of cabbage in colcannon?
Yes, you absolutely can use kale. In fact, colcannon with kale is very common. It is a delicious variation. The kale gives a lovely color and a slight earthy taste. Just make sure to chop it and sauté it until tender. This is how I make my favorite St. Patrick’s Day recipes. It always turns out wonderfully.
What is the difference between colcannon and champ?
Both are Irish mashed potato dishes. The difference is in the greens. Colcannon uses kale or cabbage. Champ uses only spring onions (scallions). The spring onions are mixed into the mashed potatoes. So, if you see a recipe for mashed potatoes with kale, you are making colcannon. They are both creamy and delicious comfort foods.
How do you make leeks creamy for colcannon?
The trick is to cook them slowly. Slice your leeks thinly. Cook them in butter over low heat. Stir them often. You want them to become very soft and sweet. They should not brown or crisp. This gentle cooking melts them into the dish. It makes your creamy colcannon incredibly smooth and flavorful.
Can colcannon be made ahead of time?
Yes, this easy colcannon recipe is great for making ahead. Prepare it fully and let it cool. Keep it covered in the fridge. When ready to serve, reheat it gently. Add a little extra milk or butter while stirring. This brings back its creamy texture. It is a fantastic time-saver for a holiday meal.
What protein pairs well with creamy colcannon?
Creamy colcannon pairs beautifully with many proteins. It is classic with simple roasted chicken or ham. It is also wonderful with sausages or pork chops. For a lighter meal, try it with pan-seared fish. The rich, buttery potatoes complement the savory meat perfectly. It turns any main into a special dinner.
*Fun fact: Colcannon was sometimes used for fortune-telling! Charms were hidden in the bowl for Halloween.* Which tip will you try first?
From My Kitchen to Yours
I hope you love making this traditional Irish colcannon. It is a dish full of warmth and history. Sharing these recipes feels like sharing a hug. I would love to hear about your cooking adventure.
Tell me all about it in the comments. Have you tried this recipe? Did your family enjoy it? Your stories are my favorite part of this job. Thank you for letting me visit your kitchen today.
Happy cooking!
—Marina Caldwell
Creamy Colcannon with Buttery Leeks
Description
Creamy Irish Colcannon
Ingredients
Instructions
- Wash, peel and dice the potatoes. Throw them in a pot and pour water in (add just enough water to cover all the potatoes). Add 2 teaspoons of salt and cook until they are done.
- Meanwhile: Sauté the leek and kale in a frying pan with half of the butter (over low-medium heat). Make sure not to burn the butter.
- When the potatoes are done, drain the water and using a potato masher or fork mash them until smooth. Stir in the rest of the butter and milk. Add black pepper and salt to your taste.
- Finally, add in the sautéed veggies and give it a good stir.
- Optional: top with chopped spring onions or chives.
- Best served warm!
Notes
- Nutrition per serving: Calories: 273 kcal (14%), Carbohydrates: 35 g (12%), Protein: 8 g (16%), Fat: 12 g (18%), Saturated Fat: 7 g (44%), Cholesterol: 30 mg (10%), Potassium: 1188 mg (34%), Fiber: 6 g (25%), Sugar: 2 g (2%), Vitamin A: 4135 IU (83%), Vitamin C: 68.7 mg (83%), Calcium: 172 mg (17%), Iron: 8.3 mg (46%)