Growing up in a big Irish family, Colcannon was always a staple on our dinner table, especially during the colder months. There’s something so warming and comforting about the buttery mashed potatoes swirled with tender cabbage or kale. But it wasn’t until I tried this Colcannon with Leek Butter recipe that I really fell in love with the dish.
The secret is in the leek butter – it adds a silky, savory richness that takes the classic Colcannon to new heights. When you combine the creamy potatoes, the aromatic leeks, and the fresh parsley, it’s like a hug for your taste buds. I can still remember the first time I made this recipe for my family – the oohs and aahs as they took that first bite were music to my ears.
Why This Colcannon with Leek Butter Recipe Will Become Your Go-To
The Secret Behind Perfect Colcannon with Leek Butter
This Colcannon with Leek Butter recipe is truly a game-changer. The key is in the technique – gently simmering the leeks in butter and cream until they’re meltingly soft and sweet. That infuses every bite of the Colcannon with incredible flavor. Plus, using a combination of mashed potatoes and whole milk gives you the perfect creamy, fluffy texture.
The other secret is in the simple, high-quality ingredients. By using Yukon Gold potatoes, you get a lovely buttery flavor and smooth, velvety mash. And the fresh parsley at the end adds a burst of brightness that really makes the whole dish sing. Trust me, once you taste this version, you’ll never go back to plain old Colcannon again.
Essential Ingredients You’ll Need
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes: These versatile, all-purpose potatoes have a rich, buttery flavor and creamy texture that’s perfect for Colcannon.
- 1 cup whole milk: The high fat content in whole milk helps create an extra-luscious mash.
- 4 tablespoons unsalted butter, divided: Butter is the foundation for the leek butter, which adds incredible flavor.
- 1 leek, white and light green parts only, thinly sliced: Leeks have a delicate onion-y sweetness that pairs beautifully with the potatoes.
- 1 garlic clove, minced: Garlic adds aroma and depth of flavor.
- 1/4 cup heavy cream: The cream makes the leek butter extra silky and rich.
- 1/4 cup chopped fresh parsley: Fresh herbs brighten up the dish and balance the richness.
- 1 teaspoon salt: Properly seasoning the Colcannon is key.
- 1/2 teaspoon black pepper: A little black pepper adds the perfect subtle heat.
Step-by-Step Colcannon with Leek Butter Instructions
Preparing Your Colcannon with Leek Butter
This Colcannon with Leek Butter recipe comes together quickly, with just 15 minutes of prep time and 30 minutes of cooking. You’ll need a large pot, a skillet, and a potato masher or ricer.
1- Start by peeling and cutting the Yukon Gold potatoes into 1-inch cubes. This uniform size will help them cook evenly.
2- Add the potato cubes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
3- While the potatoes are cooking, prepare the leek butter. Melt 2 tablespoons of the butter in a skillet over medium heat. Add the thinly sliced leeks and minced garlic, and cook for 5-7 minutes, stirring occasionally, until the leeks are very soft and sweet.
4- Stir in the heavy cream and let the mixture simmer for 2-3 minutes more, until thickened slightly. Remove from heat and stir in the remaining 2 tablespoons of butter until melted and combined.
5- When the potatoes are tender, drain them well and return to the pot. Mash them with a potato masher or ricer, then stir in the warm milk and the leek butter mixture.
6- Finally, fold in the chopped fresh parsley, salt, and pepper. Taste and adjust seasoning as needed. Serve the Colcannon with Leek Butter hot and creamy, garnished with extra parsley if desired.
Pro Tips for Success
- Cut the potatoes into uniform 1-inch cubes so they cook evenly. Smaller pieces will mash up more smoothly.
- Don’t overcook the potatoes – you want them to be tender but still hold their shape when mashed.
- Take your time with the leek butter – the low, gentle cooking is what develops the amazing flavor.
- Use high-quality, unsalted butter for the best taste and texture.
Serving and Storing Your Colcannon with Leek Butter
Perfect Pairings for Colcannon with Leek Butter
This Colcannon with Leek Butter recipe serves 6 generously, making it perfect for a family dinner or holiday gathering. It pairs beautifully with roasted meats like lamb, pork, or chicken. The rich, creamy potatoes also complement simply prepared fish or seafood really well.
For beverages, a crisp white wine or a light, hoppy beer would be delicious. And don’t forget the Irish soda bread – it’s the perfect accompaniment to soak up every last bite of this comforting dish.
Storage and Make-Ahead Tips
Colcannon with Leek Butter reheats and stores really well, making it a great option for meal prep. Once cooled, you can transfer the leftovers to an airtight container and refrigerate for up to 4 days. To reheat, simply scoop out the desired portion and microwave until hot, stirring halfway through.
You can also freeze the Colcannon for up to 3 months. Let it cool completely, then transfer to a freezer-safe container or bag. When ready to serve, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave until piping hot.
Variations and Dietary Adaptations for Colcannon with Leek Butter
Creative Colcannon with Leek Butter Variations
While the classic Colcannon with Leek Butter is hard to beat, there are lots of ways to put a spin on this dish. Try adding in sautéed kale or spinach for extra nutrition and texture. You can also swap the leeks for caramelized onions or even crispy bacon bits for a salty, savory twist.
For a more indulgent version, stir in a handful of shredded cheddar or Gruyère cheese. Or for a seasonal touch, fold in roasted butternut squash or caramelized Brussels sprouts.
Making Colcannon with Leek Butter Diet-Friendly
To make this recipe gluten-free, simply use a gluten-free all-purpose flour blend in place of the regular flour when making the leek butter. For a vegan version, swap the butter for olive oil or a plant-based butter alternative, and use unsweetened almond or oat milk instead of the regular milk and cream.
If you’re watching your carbs, you can reduce the potato content by substituting in some mashed cauliflower or rutabaga. Just be sure to adjust the cooking times accordingly.
Frequently Asked Questions
Q: Can I use a different type of potato besides Yukon Gold?
A: You can absolutely use other potato varieties, but Yukon Golds work best for their creamy, buttery texture. Russet potatoes would also work, but they may result in a slightly drier, fluffier mash.
Q: How long does it take to make this Colcannon with Leek Butter recipe?
A: The total time for this recipe is 45 minutes, with 15 minutes of prep time and 30 minutes of cook time.
Q: Can I make this Colcannon with Leek Butter recipe ahead of time?
A: Yes, Colcannon with Leek Butter reheats beautifully. You can make it up to 4 days in advance and store it in the fridge. It also freezes well for up to 3 months.
Q: How much does this Colcannon with Leek Butter recipe serve?
A: This recipe makes 6 generous servings, perfect for a family dinner or holiday gathering.
Q: What if my Colcannon with Leek Butter turns out too thick or too thin?
A: If it’s too thick, simply stir in a bit more warm milk until you reach the desired consistency. If it’s too thin, let it simmer for a few extra minutes to evaporate some of the excess moisture.
Colcannon with Leek Butter
- Total Time: 45
- Yield: 6 servings
- Diet: Vegetarian
Description
Colcannon with Leek Butter is a classic Irish side dish that combines creamy mashed potatoes with tender leeks and a luxurious leek butter topping. It’s a comforting, flavor-packed side that’s perfect for any occasion, from St. Patrick’s Day to a cozy family dinner.
Ingredients
– 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
– 1 cup whole milk
– 4 tablespoons unsalted butter, divided
– 1 leek, white and light green parts only, thinly sliced
– 1 garlic clove, minced
– 1/4 cup heavy cream
– 1/4 cup chopped fresh parsley
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and return them to the pot. Add the milk and 2 tablespoons of the butter, then mash with a potato masher or hand mixer until smooth and creamy. Season with salt and pepper.
3. In a separate skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the sliced leeks and garlic, and sauté for 5-7 minutes, until the leeks are softened and fragrant.
4. Stir the sautéed leek mixture and heavy cream into the mashed potatoes until well combined. Fold in the chopped parsley.
5. Serve the colcannon warm, with the leek butter spooned over the top.
Notes
For a richer flavor, you can use 1/2 cup of heavy cream instead of milk. You can also experiment with other mix-ins like crispy bacon, shredded cheese, or caramelized onions.
- Prep Time: 15
- Cook Time: 30
- Category: Sides
- Method: Stovetop
- Cuisine: Irish
Conclusion
Colcannon with Leek Butter is truly a comfort food classic that deserves a spot in every home cook’s repertoire. The rich, creamy mashed potatoes combined with the savory, aromatic leek butter make for a dish that’s bursting with flavor in every bite.
Whether you’re serving it as a side for a St. Patrick’s Day feast or enjoying it as the star of the meal, this recipe is sure to become a new family favorite. So what are you waiting for? Gather your ingredients and get ready to experience the magic of Colcannon with Leek Butter. Don’t forget to let me know how it turns out – I can’t wait to hear your thoughts!
