Colcannon potatoes with kale and leeks are like a cozy hug on a chilly day. Picture fluffy mashed potatoes mingling with vibrant green kale and tender leeks, creating a heavenly blend that is both comforting and nutritious. Creamy Potato Soup Garlic Herb Mashed Potatoes The aroma wafts through the air, teasing your senses while promising an explosion of flavor. For more inspiration, check out this creamy garlic chicken recipe.
Thinking back to my childhood, I remember family gatherings where colcannon was the star of the table. Everyone would dive in, their eyes lighting up at the first taste. It’s perfect for St. Patrick’s Day or any time you need a dish that warms the heart and soul. Trust me, after one bite of this creamy delight, you’ll feel like you’re sitting in a quaint Irish pub, surrounded by laughter and stories.
Why You'll Love This Recipe
- This colcannon recipe is simple to prepare, making it perfect for weeknight dinners
- Its creamy texture paired with earthy flavors will have everyone asking for seconds
- The vibrant colors of kale and leeks make it visually appealing on any plate
- Versatile enough to serve as a side or a main dish, it’s sure to impress!
I once made this for a gathering, and my friend declared it “the best mashed potatoes ever.” I’m not sure if she was joking or just really hungry, but I took it as a compliment!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Russet Potatoes: Choose starchy potatoes for that fluffy texture; they mash beautifully.
- Kale: Fresh kale adds color and nutrition; look for vibrant leaves without wilting.
- Leeks: Opt for firm leeks; they bring a mild onion flavor that complements the dish.
- Butter: Use unsalted butter for control over seasoning; it’s essential for creaminess.
- Milk or Cream: Choose whole milk or cream based on your desired richness; both work wonders.
- Salt and Pepper: Essential for enhancing flavors; season to your taste preference.
The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this chicken thighs recipe.
Let’s Make it Together
Preparation: Get Ready! Start by gathering all your ingredients and tools: a large pot for boiling potatoes and a mixing bowl for mashing them. Rinse the kale thoroughly under cold water to remove any grit.
Boil Those Potatoes! Peel the russet potatoes and cut them into equal-sized chunks. Place them in a large pot filled with cold salted water. Bring to a boil over medium-high heat and cook until fork-tender—about 15-20 minutes.
Sauté the Leeks and Kale! While the potatoes are boiling, heat some butter in a skillet over medium heat. Add sliced leeks and sauté until they’re soft and translucent—around 5 minutes. Toss in chopped kale until bright green and wilted.
Mash It Up! Drain the potatoes once cooked and return them to the pot. Add more butter (you can never have too much) along with milk or cream. Mash until you reach your preferred consistency—smooth or slightly chunky.
Mix It All Together! Fold in the sautéed leeks and kale into the mashed potatoes gently to combine all those amazing flavors without losing texture.
Season to Perfection! Taste your colcannon mixture before serving; adjust salt and pepper as needed. You want every bite bursting with flavor!
Now you have delicious colcannon potatoes with kale and leeks ready to be devoured! Serve warm alongside your favorite protein or as an irresistible standalone dish that steals the show. Creamy Au Gratin Potatoes Enjoy every creamy, flavorful bite!
You Must Know
- Colcannon potatoes with kale and leeks are not only delicious but also a great way to sneak in some greens
- Their creamy texture and hearty flavor make them a perfect comfort food
- Plus, this dish is an excellent conversation starter at any dinner table
Perfecting the Cooking Process
Start by boiling the potatoes until tender, then sauté the leeks and kale separately for a burst of flavor. Combine everything gently to keep that creamy texture intact.
Add Your Touch
Feel free to swap out kale for spinach or add crispy bacon for extra crunch. A sprinkle of cheese on top can elevate the dish to new heights.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of milk to restore creaminess.
Chef's Helpful Tips
- Use Yukon Gold potatoes for their buttery texture; they’ll blend beautifully with your other ingredients
- Don’t overcook the leeks; they should be soft yet retain some shape
- Spice things up with a pinch of nutmeg for a warm, cozy flavor profile
Nothing beats the joy of serving colcannon at family gatherings; I still remember my grandma’s smile when she tasted my version for the first time.
FAQ
Can I use different greens in colcannon potatoes with kale and leeks?
Absolutely! Spinach or collard greens work wonderfully as substitutes.
How do I ensure my colcannon potatoes are creamy?
Mash them while hot and add butter and cream gradually for perfect consistency.
Is colcannon suitable for meal prep?
Yes, it stores well and can be reheated without losing its deliciousness.
Colcannon Potatoes with Kale and Leeks
- Total Time: 35 minutes
- Yield: Serves 4
Description
Colcannon potatoes with kale and leeks are a delightful, creamy dish that captures the essence of comfort food. This traditional Irish recipe combines fluffy mashed russet potatoes with vibrant kale and tender leeks, creating a hearty side that warms your heart. Perfect for family gatherings or cozy dinners, this colcannon is not just delicious but also packed with nutrients. With easy preparation steps and variations to customize it, this dish is sure to become a favorite in your home.
Ingredients
- 2 lbs russet potatoes, peeled and chopped
- 1 cup fresh kale, chopped
- 1 cup leeks, sliced
- 4 tbsp unsalted butter
- ½ cup milk or cream
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain.
- In a skillet, melt 2 tablespoons of butter over medium heat. Sauté leeks until soft (about 5 minutes), then add kale until wilted.
- Return drained potatoes to the pot. Add remaining butter and milk or cream; mash until smooth or desired consistency.
- Fold in sautéed leeks and kale. Season with salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side
- Method: Boiling/Sautéing
- Cuisine: Irish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 260
- Sugar: 2g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg
