Colcannon – The Name Has Nothing to Do with Viking-Killing Leprechauns

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For the green mixture:


4 oz trimmed kale leaves


1 leek, light parts only, chopped


1 bunch green onions, chopped


2 tbsp room temp butter


*boil kale and leeks for 5-6 minutes in salted water, then puree with butter and onions in blender


For the rest:


3 pounds russet potatoes, boiled tender, drained VERY well


2 tbsp butter


salt and pepper to taste


1/4 cup cream or milk, or to taste


butter and green onion for the top

View the complete recipe

Bonus Colcannon Coverage!

Check out this great video from my new friend, Jay del Corro aka The Aimless Cook. He’s using a variation on colcannon as a base for lamb stew. Why didn’t I think of that? I invite you to get the recipe, and read the original post here. Enjoy!

Source recipe:

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