Chef John's Colcannon

Chef John's Colcannon

10
Chef John 15822

"Colcannon is probably my favorite St. Patrick's Day recipe. It combines the lovely, spring-is-finally-here-greenness of kale and leeks with the always alluring comfort of buttery mashed potatoes."

Ingredients 35 m {{adjustedServings}} servings 310 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 310 kcal
  • 15%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Boil potatoes in a large pot of salted water until tender, about 10 minutes. Drain and transfer potatoes to a large bowl. Add 2 tablespoons butter and lightly mash the potatoes.
  2. Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes. Drain and transfer kale and leeks to a blender. Add white parts of the green onions and 2 more tablespoons butter; blend until smooth, scraping down sides as needed, 1 to 3 minutes.
  3. Stir pureed kale mixture into the bowl of potatoes and continue to mash. Season with salt and black pepper to taste. Add cream and stir until desired texture. Top with 2 tablespoons butter and green parts of the green onions.
Tips & Tricks
Chef John’s Creamy Corn Custard

See how to make an easy, rich, and creamy corn side dish.

Chef John's Potato Gnocchi

Chef John reveals the tricks to making perfect potato gnocchi.

Footnotes

  • Chef's Note:
  • You can substitute kale with other leafy greens such as Swiss chard or cabbage.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 10

  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Cathy Myers
1/10/2013

While many of us have enjoyed Chef John's recipes, I must admit that this recipe will not be repeated in my kitchen. Pureeing the kale, leek and scallions left me totally unimpressed with the overall texture and presentation of the dish. Two tbsps of butter at every step was absolute overkill of a good thing as was the scallion and butter topping. I followed the recipe as written - no tweeking. Reviews, of course, are influenced by one's personal taste, so remember that this is "just my humble opinion".

Heidi
3/17/2013

I gave this four stars because I changed a few things but the results were great. First, I did not blend the greens. Instead, I chopped the kale and leek to pretty small pieces before boiling. I drained the greens and squeezed out all the excess water using paper towels. I also sauteed the green onions plus two cloves of garlic in one tablespoon of butter. Then I just mashed everything up with the cream. I thought the results were great and everyone at my St. Patrick's day party liked it.

questor
3/20/2013

I tried this as it was healthier Colcannon recipe than I usually make. It also looked pretty with the green kale. However, despite sauteeing the kale and leeks I thought the kale was tough. I prefer Dianne's Colannon found on this site.I did make this recipe twice as I did a test run before St. Patrick's Day.