Let’s get cooking! Here’s a detailed, step-by-step guide:

Step 1: Cook Potatoes

Boil the peeled and quartered russet potatoes in a large pot of salted water until tender, about 10 minutes. The potatoes should be easily pierced with a fork.

Step 2: Drain and Mash Potatoes

Drain the potatoes well and transfer them to a large bowl.

Add 2 tablespoons of butter (at room temperature) to the potatoes.

Lightly mash the potatoes with a potato masher. Don’t over-mash them at this stage; you’ll be mixing them further with the kale mixture.

Step 3: Cook Kale and Leeks

While the potatoes are cooking, prepare the kale mixture.

Boil the chopped kale and chopped leeks in a large pot of water until tender, 5 to 7 minutes.

Step 4: Drain and Blend Kale Mixture

Drain the kale and leeks well.

Transfer the cooked kale and leeks to a blender or food processor.

Add the white parts of the chopped green onions and 2 more tablespoons of butter.

Blend until smooth, scraping down the sides of the blender as needed. The mixture should be a vibrant green puree.

Step 5: Combine Potatoes and Kale Mixture

Stir the pureed kale mixture into the bowl with the mashed potatoes.

Continue to mash and stir until everything is well combined and the potatoes are evenly colored with the green puree.

Step 6: Season and Add Cream

Season the colcannon with salt and ground black pepper to taste.

Add the heavy cream and stir until the desired texture is achieved. You can add more or less cream depending on your preference.

Step 7: Serve

Transfer the colcannon to a serving bowl.

Top with the remaining 2 tablespoons of butter (cut into pats) and the chopped green parts of the green onions.

Serve hot.

Enjoy this creamy, flavorful, and vibrant Colcannon!