See More
This Irish favorite has become a favorite of mine, too. I'll just go out on a limb and say that I'd be happy eating mashed potatoes every single day of the year if I let myself. And this delicious Colcannon, complete with the earthy flavors of kale and the creamy addition of butter and cream, makes a wonderful side dish when served with pork tenderloin, beef, and especially roasted chicken.
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
Bring the potatoes to a boil on medium-high heat and continue to boil until the potatoes are fork tender, 20-25 minutes.
Place 6 tablespoons of butter, cream and garlic in a small saucepan and bring up to a simmer on medium-low heat. Cover to keep hot.
In a large saute pan melt the remaining 2 tablespoons of butter on medium heat and saute the leeks for about 1 minute.
Add the kale to the leeks and continue to saute for an additional 2 minutes. Season with salt and pepper.
Pour the broth over the kale and leek mixture, stir and cover.
Allow the mixture to cook until the kale has wilted and the liquid has cooked off, about 7 minutes.
Once the potatoes are fork tender, drain them and place them back into the pot.
Begin mashing the potatoes, while adding the cream mixture a little at a time, until the potatoes are smooth and creamy. Season with salt and pepper.
Fold the leeks and wilted kale into the potatoes, adjust the seasoning and serve.
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 4 reviews
By lynnleslie
MA
on March 20, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Easy Colcannon
I do not measure. Use your experience.
Slice thinly, coarsely chop and rinse green cabbage. Put into a large bottomed pan. Cover about halfway with chicken stock, along with some garlic and onion powder, caraway seeds, black pepper and salt, if desired. Cover and simmer until soft. Turn off heat. Add instant potatoes, milk and butter. Stir well. Taste for seasonings. Reheat if necessary. A really tasty addition is to grate in some smoked cheese, like Cheddar, when mixing in potatoes. This recipe is really easy and delicious.
By Chef MamiMia
New England
on March 19, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I loved it! I had like 2 cups full before the corned beef and cabbage was done! Healthy too with Kale and garlic! I will make this again!!
By ctmick2000_3396235
ridgefield, CT
on March 15, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Mashed potatoes and kale combo very nice. I don't understand the other review . There is no mention that the person even tried the recipe but felt compelled to give it one star.She then proceeded to list her own recipe admitting that instant mashed potatoes are the key ingredient as is cabbage and advises you not to measure anything because she doesn't.
Read all 4 reviews