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Creamy Irish Colcannon


Bring your potato mash to a whole new level by turning it into creamy Irish Colcannon! Mix buttery mashed potatoes with sautéed kale and leeks, top it with spring onions and a knob of butter.

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  • 2 lb Potatoes
  • 2 tbsp Salt
  • A pinch of Black Pepper
  • 1 cup sliced Leek
  • 2 cups packed Fresh Kale
  • ½ stick Unsalted Butter
  • ½ cup Milk


Level of difficulty Easy
Cost Budget Friendly
Adapted from


Step 1

Wash, peel and dice the potatoes. Throw them in a pot and pour water in (add just enough water to cover all the potatoes). Add 2 teaspoons of salt and cook until they are done.

Step 2

Meanwhile: Sauté the leek and kale in a frying pan with half of the butter (over low-medium heat). Make sure not to burn the butter.

Step 3

When the potatoes are done, drain the water and using a potato masher or fork mash them until smooth. Stir in the rest of the butter and milk. Add black pepper and salt to your taste.

Step 4

Finally, add in the sautéed veggies and give it a good stir.

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VIDEO: Gluten-Free Broccoli Pizza

This Gluten-Free Broccoli Pizza is original, healthy and super tasty!



  • 1 head broccoli
  • 1 egg
  • 1 ¾ cups of your favorite shredded cheese (we recommend two types- 1 cup of one, ¾ cup of the other) 
  • 1 cup tomato sauce (or canned crushed tomatoes)
  • ¾ cup shredded cheese
  • ½ cup grated Parmesan
  • 9 slices coppa ham


  1. Cut the broccoli and boil until soft.
  2. Place the broccoli in a blender.
  3. In a bowl, add an egg and ¾ cup of shredded cheese, mix until solid.
  4. Form a ball and roll it flat on an oven tray.
  5. Bake in the oven for 20 min at 350° F.
  6. Once out of the oven, spread the tomato sauce evenly on the broccoli crust.
  7. Layer 1 cup of shredded cheese.
  8. Place a layer of Coppa ham.
  9. Top off with of grated Parmesan cheese.
  10. Slide it back into the oven until the cheese melts.
  11. Serve! 

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