Colcannon Recipe

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Giselle Gonzalez


Although I'm not Irsh, my family celebrated this day, to teach diversity and how other cultures prepared foods of their homeland.

★★★★★ 1 vote
15 Min
30 Min
Stove Top


1 lb
yukon gold potato
1 bunch
1/2 lb
fresh kale, chopped
1 stick
butter unsalted
1/4 c
whole milk
salt and pepper to taste
3-4 Tbsp
canola oil


1Dice the Potatoes, make sure your water is cold so it all cooks up evenly.
2Bring your Milk up to temperature, until you see some froth on the sides. As for the Leeks cut off the green stalks just where it starts turning white. Then cut lengthwise and rinse under cold water, these are grown in sandy soil so make sure you rinse. Then cut in slices. Take your Kale rinse and roll up and cut thin strips.
3Now your going to add some Canola oil to your sauté pan and cook the Leeks until transparent, remove from heat and do the same with the Kale. Remove from the heat shirt together with the Leeks and season with Salt and Pepper.
4When the Potatoes are done, drain, return to the pot remove from heat and start mashing adding 2 tablespoons of butter at a time, add a bit of milk until you have a smooth consistency, then add the Kale and Leeks. Correct seasoning to your liking,
Mix well and you can keep it warm by placing it in a warmed over until service.
Enjoy and have a Happy St. Patrick's Day!!!!

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Irish
Hashtags: #potato, #comfort-food