"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." — Chef John
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russet potatoes, peeled and quartered
butter at room temperature
kale, trimmed and chopped
leek, light parts only, rinsed and chopped
green onions, chopped, white and green parts separated
salt and ground black pepper to taste
heavy whipping cream
butter, for serving
green onions to garnish
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".
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Colcannon
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 140
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