Colcannon Recipe (Mashed Potatoes with Leek and Kale)

Add the potatoes to a large pot, cover with water, and lightly salt. Bring to a boil, then cook over medium heat until tender, about 15–20 minutes. Drain well.

In a separate pot, warm the olive oil. Add the leek and cook for 3–4 minutes, stirring. Add the kale and 2 cups water; cover and cook until the kale is tender. Drain off any extra water and set the vegetables aside.

Return the drained potatoes to the pot. Add the butter, mace, and half the warm milk, then mash until smooth. Add the remaining milk a little at a time to get a soft, spoonable mash (not runny).

Stir the cooked leek and kale into the mash. Mix in the parsley and keep the stirring gentle so the texture stays nice.

Taste and adjust salt and black pepper. Warm over low heat for 1–2 minutes, stirring now and then so the bottom doesn’t catch.