Everyday Meals

Chef John's Colcannon


  • 3 large russet potatoes, peeled and quartered
  • 2 tablespoons butter at room temperature
  • 4 ounces kale, trimmed and chopped
  • 1leek, light parts only, rinsed and chopped
  • 1 bunch green onions, chopped, white and green parts separated
  • 2 tablespoons butter at room temperature
  • salt and ground black pepper to taste
  • ¼ cup heavy whipping cream
  • 2 tablespoons butter, for serving
  • ¼ cup green onions to garnish
  • Directions

  • Step 1

    Boil potatoes in a large pot of salted water until tender, about 10 minutes. Drain and transfer potatoes to a large bowl. Add 2 tablespoons butter and lightly mash the potatoes.


  • Step 2

    Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes. Drain and transfer kale and leeks to a blender. Add white parts of the green onions and 2 more tablespoons butter; blend until smooth, scraping down sides as needed, 1 to 3 minutes.

  • Step 3

    Stir pureed kale mixture into the bowl of potatoes and continue to mash. Season with salt and black pepper to taste. Add cream and stir until desired texture. Top with 2 tablespoons butter and green parts of the green onions.

  • Chef's Note:

    You can substitute kale with other leafy greens such as Swiss chard or cabbage.

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