Chef John's Colcannon Recipe

Name: Chef John's Colcannon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large russet potatoes, peeled and quartered; 2 tablespoons butter at room temperature; 4 ounces kale, trimmed and chopped; 1 leek, 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; 1/4 cup heavy whipping cream; 2 tablespoons butter, for serving; 1/4 cup green onions to garnish

Servings: persons

1
Boil potatoes in a large pot of salted water until tender, about 10 minutes.
2
Drain and transfer potatoes to a large bowl.
3
Add 2 tablespoons butter and lightly mash the potatoes.
4
Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes.
5
Drain and transfer kale and leeks to a blender.
6
Add white parts of the green onions and 2 more tablespoons butter; blend until smooth, scraping down sides as needed, 1 to 3 minutes.
7
Stir pureed kale mixture into the bowl of potatoes and continue to mash.
8
Season with salt and black pepper to taste.
9
Add cream and stir until desired texture.
10
Top with 2 tablespoons butter and green parts of the green onions.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 large russet potatoes, peeled and quartered, 2 tablespoons butter at room temperature, 4 ounces kale, trimmed and chopped, 1 leek, light parts only, rinsed and chopped, and more.

Yes, Chef John's Colcannon falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chef John's Colcannon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions