Creamy Colcannon-Style Potato and Sweet Potato Mash with Leeks and Kale
Description
A creamy, comforting colcannon-style mash made with fluffy white potatoes, naturally sweet sweet potatoes, buttery sautéed leeks, and tender kale. This easy side dish delivers rich texture, balanced flavor, and classic Irish-inspired comfort—perfect for weeknight dinners, holiday tables, and meal prep.
Ingredients
Ingredients
- 3 large white potatoes peeled and cut into large chunks
- 2 large sweet potatoes peeled and cut into large chunks (orange or white varieties)
- 100 g unsalted butter divided
- 1 large leek thinly sliced and thoroughly rinsed
- 200 g kale stems removed and thinly sliced
- 1 tsp salt plus more to taste
- 1 tsp black pepper freshly ground, to taste
- 1 pinch ground nutmeg to taste
- 1 tbsp olive oil as needed for sautéing and adjusting texture
- 120 ml milk or light cream as needed, added gradually to reach desired consistency
Instructions
Instructions
- Add the white potatoes and sweet potatoes to a large pot and cover with hot water by at least 2–3 cm. Stir in 1 teaspoon salt and bring to a steady boil over medium-high heat.
- Reduce heat to maintain a gentle boil and cook for 15–20 minutes, or until the potatoes are very tender and a fork slides in easily.
- While the potatoes cook, heat 1 tablespoon olive oil with about 30 g of the butter in a wide skillet over medium heat.
- Add the sliced leek and cook 5–6 minutes, stirring often, until softened and lightly golden at the edges.
- Stir in the sliced kale and cook 2–3 minutes, until wilted and tender. Remove from heat and set aside.
- Drain the cooked potatoes very well, then return them to the hot pot. Let them steam dry for 1 minute to remove excess moisture.
- Add the remaining butter (about 70 g) and mash until smooth. Add milk or light cream a little at a time until the mash is creamy and spoonable.
- Season with black pepper and a pinch of nutmeg. Taste and add more salt if needed.
- Fold in the sautéed leeks and kale. Taste again and adjust seasoning, adding a small drizzle of olive oil if you want an even silkier finish.
- Serve warm. Optional: top with a small pat of butter right before serving for extra richness.
Notes
- For the smoothest mash, drain the potatoes well and let them steam dry in the hot pot for 1 minute before mashing.
- Add milk or cream gradually so the mash stays thick but creamy, not loose.
- Slice the kale thinly and remove tough stems for a softer texture that blends into the mash.
- Clean the leek thoroughly after slicing to remove any grit trapped between layers.