Go Back Email Link
+ servings
colcannon irish mash with leeks
Print Pin
5 from 1 vote

Colcannon Irish Mash with Leeks

A twist on the Irish Potatoes
Course Main Course, Side Dish
Cuisine irish
Keyword colcannon, colcannon recipe, irish mash, irish potato recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4


  • Potato Masher


  • 2 lbs Russet Potatoes
  • 1/2 stick unsalted butter (60g)
  • 2 medium leeks (white and light green part, keep the greens for broth!)
  • 1 cup milk (I use whole. You could do half and half too)
  • 1 tsp salt
  • Freshly ground pepper
  • 1 pinch nutmeg


  • Peel the potatoes, cut them in half (see note), and boil them in a large pot of salted water, about 20-25 min, depending on the size of the potatoes.
  • Meanwhile, wash the leeks (by cutting a slit through the length, and running under water thoroughly, and in-between the layers).
  • Thinly slice the leeks.
  • Heat 2 tbsp of butter (25g), add the leeks and cook over medium low heat, covered, stirring often, about 6 minutes, until softened.
  • Add the other 2 tbsp of butter, milk, salt and pepper to the leeks and stir. It should be very soupy. Turn off the heat.
  • When the potatoes are soft, drain them and mash them with a potato masher.
  • Pour the leek/milk mixture over the potatoes and stir. Adjust seasoning and add a pinch of nutmeg if you'd like,
  • Serve right away! Enjoy!


  1. This will keep well in the fridge for 2-3 days.
  2. I cut the potatoes in half, as it makes it easier to mash them with the potato masher and gives a smoother puree in the end.