Go Back
–+ servings
creamy mashed potatoes with kale.

Irish Mashed Potatoes Recipe

Easy Irish Mashed Potatoes - classic creamy mashed potatoes with cabbage. This potato dish is a delicious combination of starchy potatoes mashed together with butter, milk, kale, leeks, and a good amount of seasoning. It is a nutritious and delicious dish without the overpowering flavor of kale.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American, Irish
Servings 4 servings
Calories 391 kcal

Ingredients
  

  • 2- pound potatoes Russet, peeled and cut into chunks
  • 2 teaspoon salt or to taste
  • 6 tablespoons unsalted butter + more for serving
  • 1 cup milk
  • 2 tablespoon scallions or spring onions, chives, sliced thin
  • 1 pinch black pepper
  • 3 cups fresh kale stems removed and chopped into very small
  • ½ cup leeks sliced, dark green part removed

Instructions
 

  • Place the potatoes into a large pot or dutch oven and cover with water, about an inch. Let it come to a boil, season with 2 teaspoons of salt, and let simmer for 15-20 minutes until potatoes are quite soft. Drain and set aside.
    2- pound potatoes Russet, 2 teaspoon salt or to taste
  • Return the same pot to stove over medium heat. Melt the butter and saute leeks for a couple of minutes until softened. Add kale and cook until wilted but still bright green in color. About 4 minutes.
    6 tablespoons unsalted butter + more for serving, 3 cups fresh kale stems removed and chopped into very small, ½ cup leeks sliced
  • Return the potatoes, pour in milk, black pepper to taste. Stir everything together and let it come to a gentle boil. Remove from heat.
    1 cup milk, 1 pinch black pepper
  • Mash the potatoes until creamy, I like to leave mine chunky.
  • Serve with green onions.
    2 tablespoon scallions or spring onions

Notes

  • Can I make Colcannon potatoes ahead of time? Mashed potatoes will still taste delicious on the next day or up to 3-4 days and you can make them 2 days ahead and on the day reheat them in the microwave or on the stovetop with some milk or warm water added.
  • Or peel and prep potatoes ahead: The potatoes can be peeled and kept in cold water to prevent browning for up to 4 hours in advance of cooking them.
    Typically large leafy green varieties such as Kale holds their shape after cooking unless it is a slow cooked for long time. These potatoes have some chewiness and crunch to them. If you want the kale to be softer, steam it before adding it to the pot (see recipe instructions), however, it should still have some crunch to it.
  • Not a fan of kale? I get it, not everyone is! In this case use young green cabbage and slice it thin or into larger cubes. Or even spinach, although it is not as sturdy and crunchy as kale.
  • Potatoes: ideal potatoes for mash are starchy potatoes aka ‘’floury potatoes’’. In the US these are Russet Potatoes or all-purpose Yukon Gold potatoes (strong potato flavor and are a combo of starchy and waxy). For best results use starchy ones and avoid fingerling, white or red potatoes.

Nutrition

Calories: 391kcalCarbohydrates: 48gProtein: 9gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 52mgSodium: 198mgPotassium: 1238mgFiber: 5gSugar: 5gVitamin A: 5831IUVitamin C: 61mgCalcium: 244mgIron: 3mg
Tried this recipe?Let us know how it was!