Recipe by Chef John
"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."
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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
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.
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 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.
My kids love this recipe. It was easy to make and super healthy
These were a huge hit at my St. Patrick's Day Pot Luck Party! Something different, fun and festive green! Kids love mashed potatoes and since the kale is put in the blender, there is nothing for the little one's to stick their nose up at. Just tell them it's food coloring! I did a triple batch to accommodate 12 people and it was just enough.
I made the mistake of just sauteeing the greens instead of running them through the blender. The flavor was good, but the texture would have been much better if I'd blended the ingredients according to the recipe.
This was wicked good! We did it with Kale as called for and it was really delicious. Had it with pork chops in pork gravy and warm brown bread. It'll be on our Easter menu with Ham.
Followed to a T and Chef John, yet again, does not disappoint! Yum!
* 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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