How to Make Colcannon

See how to make a traditional mashed potato dish for St. Patrick’s Day. See more

READY IN 35 mins

Chef John's Colcannon

Read Reviews (3)

"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

Directions

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.
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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

Footnotes

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

Reviews More Reviews

Jan 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".

—Cathy Myers

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Mar 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.

—Heidi

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3 Ratings

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Mar 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.

—questor

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Nutrition

Calories
310 kcal
15%

Carbohydrates
39.6 g
13%

Cholesterol
44 mg
15%

Fat
15.6 g
24%

Fiber
5.8 g
23%

Protein
5.7 g
11%

Sodium
179 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chef John's Colcannon

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 310
Calories from Fat: 140

% Daily Value *
Total Fat 15.6g 24 %
Saturated Fat 9.7g 48 %
Cholesterol 44mg 15 %
Sodium 179mg 7 %
Potassium 1014mg 28 %
Total Carbohydrates 39.6g 13 %
Dietary Fiber 5.8g 23 %
Protein 5.7g 11 %
** Sugars 3g
Vitamin A 81 %
Vitamin C 115 %
Calcium 12 %
Iron 27 %
Thiamin 22 %
Niacin 29 %
Vitamin B6 41 %
Magnesium 22 %
Folate 40 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.