Easy Tuscan Kale & Leek Irish Mashed Potatoes
Hey ya’ll! Well, now that I’m done with my world tour, I’m finally back and creating! I’ve updated my links page and I’m so happy to be inspired and back into a creative mind. I’m also excited to share lots of fun and exciting news LIKE THIS coming soon. Ok, now let’s get down to…
Hey ya’ll! Well, now that I’m done with my world tour, I’m finally back and creating! I’ve updated my links page and I’m so happy to be inspired and back into a creative mind. I’m also excited to share lots of fun and exciting news LIKE THIS coming soon. Ok, now let’s get down to business! St. Patrick’s Day is coming up and I know you want more than corned beef and guinness this year! That’s why I’m bringing you this very approachable Irish dish of Colcannon. And when I tell ya’ll it’s bomb! I really, really mean it!
A Little About Colcannon
Colcannon is an Irish dish that typically incorporates cabbage into potatoes that have been mashed. Now if you know anything about me, you know that the biggest tell of my irish heritage is that I LOVE potatoes, and mashed potatoes are one of my most requested dishes to make. Back in the day, potatoes, cabbage and leeks were considered food for commoners and was something easily accessible. So combining them for a filling meal was a very normal thing to do. But get this, it’s a dish more commonly served on Halloween vs. St. Patrick’s Day because you could bury trinkets to tell your fortune. If my version is any indication of your future, just know you have a lot of yummy goodness coming your way! Let’s get into
For my version of this Irish classic, I decided to use Tuscan kale, leeks, roasted garlic and half & half to ramp up the flavor of my mashed potatoes. I also kept the seasonings simple, using salt and pepper only as my choice, but as always, do you when it comes to your potatoes. The biggest flavor bomb though? Irish butter that has less water and more butterfat to give a really rich taste that goes all throughout the dish. I am literally salivating as I speak. I promise you won’t leave this to just March. In fact, you might be making it for Easter too! Let me give you the tips so you can make this yourself for St. Paddy’s Day!
Tips For Making Irish Mashed Potatoes
As the title says, this is a really simple dish, made even more simple by following this video I made just for ya’ll! Just in case, here are a few tips to make everything more seamless and delicious!
- Use warmed half and half. When your milk and your potatoes are both warm, it makes the mashing super easy and you end up with really creamy potatoes. You can do it with a fork and they’ll mash great!
- If you cannot find tuscan kale, use cabbage or spinach. Curly kale leans a little too bitter for this dish in my opinion, but cabbage and spinach will cook quickly and add a nice balance of flavor.
- IRISH Butter. Or European butter for that matter. Usually I am not a person that is super for a particular type of butter, but for this recipe, the milk fats that brown while you slow cook the greens adds such a delicious umami to the dish…just trust me on this one.
Alright ya’ll, that’s all I’ve got! Be sure to check out the video for this one and let me know in the comments if you’re excited to try this one!
That’s all I have for ya’ll today. If you make this, be sure to tag me using #lizeeangel or join the NikNacks and follow me!. You can find me on tiktok , pinterest, instagram, facebook, twitter and youtube!
Tuscan Kale & Leek Irish Mashed Potatoes
Equipment
- 1 Pot for boiling potatoes
- 1 Skillet for vegetables
- 1 knife for slicing vegetables
- 1 potato peeler optional
Ingredients
- 1 tbsp olive oil
- 1 tbsp Irish butter
- 1 tsp garlic paste
- 1 leek large, halved & sliced
- 3 cups kale sliced
- 1.5-2 lbs Yukon Gold Potatoes peeled and cut into 1 1/2 inch pieces
- 1.5 cups half and half
- 1 clove roasted garlic (or 1/2 tsp garlic paste)
- salt and pepper
- 1.5 tbsp Irish butter melted
Instructions
- Heat a skillet over medium heat. Once hot, add oil and 1 tbsp butter and allow butter to melt.
- Add in Garlic paste and cook for 1 minute. Add in leeks and kale, season with salt & pepper, and stir to fully coat with the butter and oil. Reduce heat to low, cover and allow vegetables to cook until tender. About 7-10 mins.
- Add potatoes to a pot and cover with water until it is about 1 inch over. Add 2 tablespoons of salt and boil until fork tender. About 15-20 mins. Drain and set aside.
- While potatoes are cooking, combine half and half and roasted garlic in a sauce pan. Head over medium-low, but do not boil.
- To assemble, Mash potatoes using a ricer, masher or a fork. Add in half of the cream and mash. Add in half of the remaining butter and mash. Add in as much cream as desired to reach wanted texture. When ready, add in the greens and stir to combine.
- Taste and season with salt and pepper as needed. Top with remaining melted butter and serve warm. Enjoy!
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