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.
Recipe courtesy of Matt Armendariz
Print
Colcannon
Yield:
8 servings
Level:
None
Yield:
8 servings
Level:
None

Ingredients

  • 4 russet potatoes, cleaned, peeled and cut into 2 inch chunks
  • 1 stick unsalted butter, divided
  • 3/4 cup heavy cream
  • 2 garlic cloves minced
  • 2 leeks, cleaned and whites thinly sliced
  • 2 bunches kale, stems removed and chopped
  • 2/3 cup chicken broth
  • Salt and pepper to taste

Directions

Place the potato chunks in a large pot and fill with water to cover.

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Corned Beef and Cabbage

Recipe courtesy of Tyler Florence

Corned Beef Breakfast Hash

Recipe courtesy of Kelsey Nixon

Braised Cabbage

Recipe courtesy of Matt Armendariz

Colcannon

Recipe courtesy of Christabel Rossiter

On TV

Haylie's America

7:30am | 6:30c

Haylie's America

8:30am | 7:30c

Haylie's America

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here