Irish Mashed Potatoes

Irish mashed potatoes with cabbage are creamy and easy. Starchy potatoes, butter, milk, kale, leeks, and plenty of seasoning make this potato dish delicious.  

– 2- pound potatoes Russet – 2 teaspoon salt or to taste – 6 tablespoons unsalted butter + more for serving – 1 cup milk – 2 tablespoon scallions or spring onions  – 1 pinch black pepper – 3 cups fresh kale stems removed and chopped into very small – ½ cup leeks sliced



Transfer the potatoes to a large pot or Dutch oven, and add enough water to cover by about one inch.  

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Bring to a boil, add two teaspoons of salt, and simmer until potatoes are very tender, 15 to 20 minutes. Empty and place aside. 

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To make garlicky mashed potatoes, add 1-2 teaspoons minced garlic. Colcannon can also be made with leftover mash.

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Reheat the pot on medium. Sauté leeks in butter for two minutes until softened.  

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Cook kale until wilted but bright green. About 4 minutes. Pour milk over potatoes and season with black pepper. 

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After bringing everything to a boil, stir it all together and let it reach a simmer. Take away from the heat. 

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I prefer to leave my potatoes chunky, but you can mash them until they are creamy. Add some green onions to the dish. 

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Perfectly Crispy Roasted Sweet Potato Cubes 

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