📝 About This Recipe
Transport your breakfast table to the rolling hills of Ireland with this soulful blend of creamy mashed potatoes and tender, butter-sautéed greens. Traditionally served at Halloween but beloved year-round, our version elevates this humble classic into a luxurious brunch side with the addition of smoky leeks and a well of golden melted butter. It is the ultimate comfort food—earthy, velvety, and deeply satisfying.
🥗 Ingredients
The Potato Base
- 2.5 pounds Russet or Yukon Gold potatoes (peeled and cut into 2-inch chunks)
- 1 tablespoon Sea salt (for the boiling water)
- 1/2 cup Whole milk or heavy cream (warmed)
- 4 tablespoons Unsalted Irish butter (at room temperature)
The Greens and Aromatics
- 4 cups Curly kale or Savoy cabbage (finely shredded, tough stems removed)
- 2 medium Leeks (white and light green parts only, cleaned and thinly sliced)
- 2 tablespoons Unsalted Irish butter (for sautéing)
- 2 cloves Garlic (minced)
- 4 pieces Spring onions (scallions) (thinly sliced)
Seasoning and Finishing
- to taste Kosher salt
- 1/2 teaspoon Freshly cracked black pepper
- 1 pinch Fresh nutmeg (freshly grated)
- 2 tablespoons Extra butter (to be melted in the center for serving)
👨🍳 Instructions
-
1
Place the peeled and chopped potatoes in a large pot and cover with cold water by at least an inch. Add the tablespoon of sea salt.
-
2
Bring the pot to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
-
3
While the potatoes cook, melt 2 tablespoons of butter in a large skillet or sauté pan over medium heat.
-
4
Add the sliced leeks to the skillet and sauté for 4-5 minutes until they become soft and translucent. Do not let them brown.
-
5
Stir in the shredded kale (or cabbage) and minced garlic. Add 2 tablespoons of water to the pan to help steam the greens.
-
6
Cover the skillet and cook for 5-7 minutes, stirring occasionally, until the greens are bright green and tender. Remove from heat and set aside.
-
7
Once the potatoes are done, drain them thoroughly in a colander. Return them to the hot pot for 1-2 minutes over low heat to 'steam dry' any remaining moisture.
-
8
Mash the potatoes using a potato masher or a ricer for an extra smooth texture.
-
9
Slowly pour in the warmed milk (or cream) and 4 tablespoons of butter. Stir gently until the potatoes are creamy and fluffy.
-
10
Fold the sautéed leek and kale mixture into the mashed potatoes until evenly distributed.
-
11
Stir in the sliced spring onions, keeping a few back for garnish. Season with salt, black pepper, and a pinch of nutmeg.
-
12
Transfer the Colcannon to a warm serving bowl. Use a large spoon to create a deep well in the center of the potatoes.
-
13
Place the final 2 tablespoons of butter into the well, allowing it to melt into a golden pool. Garnish with the remaining spring onions and serve immediately.
💡 Chef's Tips
Use starchy potatoes like Russets for fluffiness or Yukon Golds for a buttery, creamy texture. Always start potatoes in cold water to ensure they cook evenly from the outside in. Don't overmix the potatoes once you add the liquid, or they can become 'gluey' rather than fluffy. If using cabbage instead of kale, ensure it is sliced very thinly so it integrates perfectly with the mash. For an extra savory kick, you can fold in some crispy crumbled bacon or pancetta at the very end.
🍽️ Serving Suggestions
Serve alongside thick-cut back bacon or Irish sausages (bangers) for a full breakfast. Top with a perfectly poached egg; the runny yolk acts as a delicious sauce for the potatoes. Pair with a glass of chilled apple cider or a robust Irish breakfast tea. Use leftovers to form small patties and pan-fry them as 'Colcannon cakes' for the next day's brunch.