Irish Colcannon

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.