📝 About This Recipe
A soul-warming Irish classic, this Colcannon is a velvety blend of buttery mashed potatoes and tender kale, rooted in the ancient traditions of All Hallows' Eve. Historically used for fortune-telling, this version hides sterilized 'coins' within its creamy depths, promising luck to those who find them. It is the ultimate comfort food, balancing the earthy bitterness of greens with the rich, luxurious silkiness of Irish butter and heavy cream.
🥗 Ingredients
The Potato Base
- 2.5 pounds Russet or Yukon Gold potatoes (peeled and cut into uniform 2-inch chunks)
- 1 tablespoon Sea salt (for the boiling water)
- 1/2 cup Whole milk (warmed)
- 1/4 cup Heavy cream (warmed)
- 1/2 cup Irish salted 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 butter (for sautéing)
- 1/4 cup Fresh chives (finely chopped)
Seasoning and Tradition
- to taste Kosher salt
- 1/2 teaspoon Freshly cracked black pepper
- 1 pinch Nutmeg (freshly grated)
- 4-6 pieces Cleaned coins (wrapped tightly in small squares of parchment paper)
👨🍳 Instructions
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1
Place the potato chunks in a large pot and cover with cold water by at least an inch. Add the tablespoon of sea salt.
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2
Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are fork-tender.
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3
While the potatoes cook, melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the sliced leeks and a pinch of salt.
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4
Sauté the leeks for 5-7 minutes until soft and translucent, but not browned. Add the minced garlic and cook for another 60 seconds until fragrant.
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5
Add the shredded kale or cabbage to the skillet with the leeks. Add 2 tablespoons of water, cover with a lid, and steam for 4-5 minutes until the greens are tender and bright green.
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6
Remove the lid from the skillet and continue to cook for 2 minutes to evaporate any excess moisture. Set the vegetable mixture aside.
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7
Drain the cooked potatoes thoroughly in a colander. Return them to the hot pot for 1-2 minutes over low heat, shaking the pan to 'dry' the potatoes and remove excess steam.
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8
Mash the potatoes using a potato ricer for the smoothest texture, or a sturdy masher for a more rustic feel.
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9
In a small saucepan, gently heat the milk and heavy cream until simmering. Do not let it boil over.
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10
Slowly fold the warm milk mixture and the 1/2 cup of Irish butter into the mashed potatoes until completely incorporated and velvety.
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11
Gently fold in the sautéed leek and kale mixture and the chopped chives. Season with salt, black pepper, and a pinch of nutmeg.
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12
Just before serving, stir in the parchment-wrapped coins, ensuring they are distributed randomly throughout the dish.
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13
Transfer the Colcannon to a warm serving bowl. Use a spoon to create a deep well in the center and place an extra pat of butter inside to melt into a golden pool.
💡 Chef's Tips
Use high-quality Irish butter (like Kerrygold) for the most authentic and rich flavor profile. Always start potatoes in cold water to ensure they cook evenly from the outside to the core. If using kale, ensure the ribs are completely removed as they can be too fibrous for this delicate dish. To clean the coins, boil them in water for 10 minutes and scrub with vinegar before wrapping in parchment paper. Avoid over-mixing the potatoes once the liquid is added to prevent them from becoming gummy.
🍽️ Serving Suggestions
Serve alongside traditional Irish soda bread to soak up the extra butter. Pair with a crisp hard apple cider or a glass of stout to complement the earthy kale. Accompany with roasted sausages or a thick-cut boiled ham for a full Samhain feast. Top with a few crispy fried leeks for an added textural contrast. Serve in individual ramekins if you want to ensure every guest finds exactly one 'fortune' coin.