Popular Conditions & Diets
Ingredients
8
Time
25m
Serves
6
Recipe by Fran Allen
Ingredients
8
Time
25m
Serves
6
Side
Holiday
2 lbs
Yukon Gold Potatoes
cut into chunks
4 Tbsp
Unsalted Butter
plus more for serving
1 cup
Leeks
thinly sliced (white + green parts only)
2 cups
Green Cabbage
finely shredded
2 cups
Curly Kale
stems removed, finely chopped
1/2 cup
Heavy Cream
1/2 tsp
Kosher Salt
or to taste
1/4 tsp
Black Pepper
or to taste
1
Place the potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook until fork-tender — about 15–18 minutes. Drain well, then return the potatoes to the hot pot to steam off any extra moisture.
2
While the potatoes are cooking, melt 2 tbsp butter in a large skillet over medium heat. Add the leeks and cook for 3–4 minutes until soft and fragrant. Stir in the cabbage and kale, season with a pinch of salt, and cook until wilted and tender, about 5 minutes. Pour in the cream and let everything simmer gently for 3 minutes. Remove from heat and set aside.
3
Mash the drained potatoes until smooth — or leave them slightly chunky if you prefer a rustic texture. Stir in the remaining 2 tbsp butter until melted and creamy.
4
Fold the cooked greens, leeks, and cream mixture into the mashed potatoes. Taste and season with salt and freshly ground black pepper as needed.
5
Spoon into a serving bowl and, for the classic Colcannon touch, make a little well in the center for a knob of butter to melt into.
6
Notes: I like to leave the potato skins on for added fiber and nutrients, which can help minimize blood sugar spikes — but feel free to peel them if you prefer a smoother mash. Swap the butter and cream for your favorite dairy-free alternatives — it works beautifully. Colcannon can be made up to 3 days in advance and reheats well on the stovetop or in the microwave with a splash of extra cream or milk.
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
