Colcannon (Mashed Potatoes with Kale)

Colcannon (Mashed Potatoes with Kale)

Colcannon (Mashed Potatoes with Kale)

I really hadn’t intended to publish this recipe, but I posted this picture on The Saucy Southerner facebook page and got a request from my friend, Denise, for the recipe. Colcannon: mashed potatoes with kale, as sauced up by yours truly.

I had been making Irish foods in the lead up to Saint Patrick’s Day, so by the time the actual DAY rolled around, I was pretty much over it. Then, I just couldn’t resist…and Mr. Saucy and I really DID need to eat some authentic Irish food to celebrate.

This recipe was the result.  We also had some really good bangers (sausages) I got at a local market…served with some strong Irish mustard and a fine Stout I found at the local liquor store.  I even wore green.  And served the meal on green plates.

But it doesn’t have to be Saint Patrick’s Day to enjoy this dish…it is a really flavorful side to serve any time.


Colcannon (Garlic Onion Leek Mashed Potatoes with Kale)
A traditional Irish dish, colcannon is mashed potatoes with kale (or cabbage), but it doesn't have to be Saint Patrick's Day to enjoy this is a really flavorful side to serve any time.
Recipe type: Side Dish
  • 5 medium russet potatoes, skins on, cubed
  • ½ medium onion, diced
  • 1 leek, cut length-wise, sliced (whites and light greens), soaked and drained
  • 5 cloves garlic, minced
  • salt to taste
  • 6 tablespoons butter
  • 6 slices thick-cut bacon, diced and crisped
  • 10 leaves kale, stemmed and chopped
  1. Place the potatoes, onion, leek, garlic and salt in a large sauce pan and cover with water.
  2. Bring to a boil, reduce heat and simmer until the potatoes are fork tender.
  3. While the potatoes are cooking, in a medium skillet (with a lid for later use), crisp the diced bacon.
  4. Remove the bacon pieces from the pan with a slotted spoon and reserve in a bowl.
  5. Over medium-low heat, add the chopped kale to the bacon drippings and stir.
  6. Cover the skillet and allow the kale to wilt.
  7. When the potatoes are done, drain the contents of the sauce pan in a colander.
  8. Add the butter to the hot, now empty sauce pan.
  9. Add the drained potatoes back in to the pan with the butter.
  10. Using a potato masher, mash the potatoes, coarsely.
  11. Stir the wilted kale into the mashed potatoes.
  12. Add the crisped bacon bits and stir.
  13. Serve warm.

Potatoes, onions, leeks and garlic mashed with butter…

The kale, stirred into the bacon drippings…

The wilted kale…

The kale stirred into the potatoes…


About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Side Dishes, Vegetables. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: