📝 About This Recipe
Transport your kitchen to the rolling hills of Ireland with this quintessential gluten-free comfort dish. This traditional Colcannon blends velvety, buttery mashed potatoes with tender ribbons of kale and sautéed leeks, creating a harmonious marriage of textures and earthy flavors. It’s a soulful, rustic masterpiece that proves simple, high-quality ingredients can create a truly luxurious dining experience.
🥗 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 (warm)
- 6 tablespoons Unsalted Grass-Fed Butter (cubed and at room temperature)
The Greens and Aromatics
- 4 cups Curly Kale or Savoy Cabbage (stems removed and finely shredded)
- 2 medium Leeks (white and light green parts only, cleaned and thinly sliced)
- 2 cloves Garlic (minced)
- 2 tablespoons Unsalted Grass-Fed Butter (for sautéing)
- 1/4 cup Water or Vegetable Broth (to steam the greens)
Seasoning and Garnish
- 1/4 cup Fresh Chives (finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Flaky Sea Salt (to taste)
- 1 tablespoon Extra Butter (melted, for the 'well' in the center)
👨🍳 Instructions
-
1
Place the prepared potato chunks into 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 until the potatoes are fork-tender but not falling apart.
-
3
While the potatoes boil, prepare the greens. In a large skillet or sauté pan, melt 2 tablespoons of butter over medium heat.
-
4
Add the sliced leeks to the skillet. Sauté for 3-5 minutes until they become soft and translucent, being careful not to brown them.
-
5
Stir in the minced garlic and cook for just 60 seconds until fragrant.
-
6
Add the shredded kale (or cabbage) to the skillet along with 1/4 cup of water or broth. Cover with a lid and steam for 5 minutes until the greens are tender and vibrant.
-
7
Remove the lid from the greens and continue to cook for 2 minutes to allow any excess moisture to evaporate. Set aside.
-
8
Once the potatoes are done, drain them thoroughly in a colander. Return the potatoes to the hot pot and let them sit for 1-2 minutes to steam-dry.
-
9
Using a potato masher or a ricer (for a smoother texture), mash the potatoes until no large lumps remain.
-
10
Slowly fold in the 6 tablespoons of room-temperature butter and the warm milk/cream. Stir with a wooden spoon until the potatoes are creamy and light.
-
11
Gently fold the sautéed leek and kale mixture into the mashed potatoes until evenly distributed.
-
12
Stir in the fresh chives and cracked black pepper. Taste and add more salt if necessary.
-
13
Transfer the Colcannon to a warm serving bowl. Use the back of a spoon to create a deep well in the center of the mound.
-
14
Pour the final tablespoon of melted butter into the well, allowing it to pool beautifully, and serve immediately.
💡 Chef's Tips
For the best texture, use a potato ricer; it ensures a fluffier mash without overworking the starch. Always start your potatoes in cold water to ensure they cook evenly from the outside in. If using cabbage instead of kale, try Savoy cabbage for its delicate crinkled leaves and mild flavor. Make sure your milk and butter are warm/room temperature before adding to the potatoes to prevent the mash from becoming gummy. Leftovers make incredible 'Colcannon Cakes'—just form into patties and pan-fry until crispy the next day.
🍽️ Serving Suggestions
Serve alongside a traditional Irish Lamb Stew for a hearty, gluten-free feast. Pairs beautifully with pan-seared salmon or baked cod for a lighter meal. Excellent as a base for thick, juicy pork chops with an apple cider glaze. Enjoy with a crisp hard cider or a glass of chilled dry white wine like Sauvignon Blanc. Top with a few crumbles of crispy bacon or pancetta for an extra salty crunch.