Colcannon With Leeks Bacon and Kale

By on February 2, 2018

Try this new twist on an old-fashioned Irish staple.


  • 2-1/2 pounds potatoes
  • 3 to 4 slices thick-cut bacon, cut into 1/2-inch pieces
  • 2 leeks, halved lengthwise and cut into 1/2-inch pieces
  • Small bunch of kale, chopped
  • 4 tablespoons butter
  • 1/2 cup half-and-half
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper


  1. Peel the potatoes and cut them into cubes. Cover with cold water and add a pinch of salt. Bring to a boil and cook until tender when pierced with the tip of a knife, 10 to 12 minutes.
  2. While the potatoes cook, fry the bacon in a large skillet over medium heat until it is lightly brown and crisp. Drain on paper towels and discard all but 1 tablespoon of the fat.
  3. Add the butter and sliced leeks and continue cooking until the leeks are soft and tender, 3 minutes. Add kale and cook for a minute. Stir in the half-and-half and cook 1 minute more.
  4. Drain the potatoes and mash with a potato-masher. Add the leek & kale mixture, reserved bacon, salt and white pepper and combine well. Taste and adjust the seasoning if necessary and, if the potatoes don’t seem creamy enough, add a bit more half-and-half.
  5. Transfer to a serving dish.

Serves 8
Recipe courtesy of