Colcannon

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This is a traditional Irish potatoe dish mostly served for St. Patrick's day. Excellent side dish anytime!
Easy

Colcannon

Ingredients

For 8 Servings

Recipe

  • 4 white potatoes, large
  • 1 stick butter
  • 3/4 cup heavy cream
  • 4 garlic cloves, minced
  • 2 leeks, while parts only, cleaned and thinly sliced
  • 2 bunches kale, stems removed and chopped
  • 2/3 cup chicken broth
  • Salt and pepper to taste

Colcannon Directions

    Put the potatoes in a large pot and fill with water to cover. I did not peel them first because I peel them after they are boiled. However, you can peel the potatoes first and cut them into chunks, about 2 inches, and then boil them. This way they are done sooner and easier to mash later.
  1. Bring the potatoes to boil on medium high heat and cook until they are tender when pierced with a fork. This will be at least 20 minutes, more or less depending on the size of potatoes or potatoe chunks.
  2. In a small saucepan, bring 6 tablespoons of butter, cream and garlic to a simmer on medium-low heat. Put a lid on the pot to keep it hot.
  3. Melt the remaining butter in a large sauté pan over medium heat and sauté the leeks for about a minute.
  4. Add the kale to the pan with the leeks and continue to sauté for another 2-3 minutes. Add salt and pepper. 
  5. Pour the broth into the pan with the kale and leeks. Stir. Cover with a lid.
  6. Cook until the kale has wilted and there is less liquid in the pan. This will be about 7-10 minutes.
  7. When the potatoes are done, fork tender, drain them. If you did not peel them before you boiled them do so now. The peel should be easy to remove now with your hands. Return them to pot.
  8. Start mashing the potatoes and adding the cream mixture at the same time. Mash and mix until the potatoes are creamy and smooth. Season with salt and pepper.
  9. Add the kale and leeks mixture, stir, adjust the seasonings. Enjoy!

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