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Creamy Colcannon-Style Potato and Sweet Potato Mash with Leeks and Kale

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Side Dish
Cuisine: Europian
Calories: 280
Ingredients Method Notes

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

Method
 

Instructions
  1. 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.
  2. 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.
  3. While the potatoes cook, heat 1 tablespoon olive oil with about 30 g of the butter in a wide skillet over medium heat.
  4. Add the sliced leek and cook 5–6 minutes, stirring often, until softened and lightly golden at the edges.
  5. Stir in the sliced kale and cook 2–3 minutes, until wilted and tender. Remove from heat and set aside.
  6. Drain the cooked potatoes very well, then return them to the hot pot. Let them steam dry for 1 minute to remove excess moisture.
  7. 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.
  8. Season with black pepper and a pinch of nutmeg. Taste and add more salt if needed.
  9. 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.
  10. 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.