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Overhead view of colcannon in a black bowl.


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5 from 2 reviews

  • Author: Lexi
  • Total Time: 40 minutes
  • Yield: 8-10 servings 1x
  • Diet: Vegetarian


An upgraded version of mashed potatoes, our spin on Irish Colcannon adds leeks and kale to a cheesy and creamy mash. This is the perfect side dish for St. Patrick's Day, Thanksgiving, Christmas, or even the holiday its traditionally served on, Halloween!


Units Scale
  • 2 pounds peeled and diced Yukon gold potatoes
  • Salt to taste
  • 1/2 cup butter, divided
  • 2 large leeks, chopped (2 1/2-3 cups)
  • 4 cups lightly packed thinly sliced kale
  • Optional: 1/4-1/2 cup vegetable or chicken stock
  • 1 cup milk
  • 1 cup shredded white cheddar cheese
  • Pepper to taste


  1. Peel and roughly chop potatoes into evenly-sized pieces. Add to a pot of salted water and bring to a boil. Simmer for 20-25 minutes, until the potatoes are fork tender.
  2. While the potatoes come to a boil, wash your leeks. 
  3. Add butter to a skillet (make sure it has relatively high sides) over medium heat then add in your leeks and sauté until soft and slightly caramelized, about 20-25 minutes. Deglaze frequently with a splash of vegetable broth to prevent burning.
  4. Once the leeks are done, add in the kale. Season with salt. Stir well and continue cooking until kale is wilted and tender, about 5-7 minutes.
  5. Drain your potatoes and then rice or mash them.
  6. Stir in butter, cheese, salt, pepper, and milk.
  7. Stir in the cooked leeks and kale. Taste and adjust salt as desired. Garnish with extra butter and (optional) green onions. 


What part of the leek should you use? Some people only like to use the white and light green part of the leek, as the dark green upper sections are significantly tougher. However, they're still perfectly edible, and the leeks cook for long enough in this recipe that you can absolutely use them! We remove about inches off the very top and trim any damaged leaves. Just make sure to sauté until the darkest green sections are tender. 

Washing leeks: Chop the leeks first and then soak them in water or use a salad spinner to get rid off all the excess dirt that resides in between its layers.

Mashing potatoes: For the fluffiest mashed potatoes, use a ricer or a food mill instead of a potato masher. It's easier, and you'll have a much smoother and more even texture.

Deglaze frequently: To prevent your leeks from burning and sticking to the bottom of your pan, add a splash of vegetable broth every couple of minutes.

To get your cheese and butter to melt into your mash, either mash the potatoes while they're still warm, or heat the mash over medium low heat and add everything in.

Storage: Store leftovers in an airtight container in the refrigerator for up 5 days. Microwave or reheat on the stovetop. If they start to dry out, you can always mix in a little more warm milk. 

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side Dishes
  • Method: Stovetop
  • Cuisine: Irish


  • Serving Size:
  • Calories: 220
  • Sugar: 3.2 g
  • Sodium: 242.3 mg
  • Fat: 13.8 g
  • Carbohydrates: 19.1 g
  • Fiber: 2.8 g
  • Protein: 6 g