1. Cook the 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.

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

2. Mash the Potatoes:

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

Lightly mash the potatoes using a potato masher, a ricer, or an electric mixer. Don’t over-mash; you want them to be mostly smooth but with some small chunks remaining for texture.

3. Cook the Kale and Leeks:

While the potatoes are cooking, boil the chopped kale and chopped leeks in a large pot of water until tender, 5 to 7 minutes.

4. Blend the Greens:

Drain the kale and leeks well.

Transfer the cooked kale and leeks to a blender. Add the white parts of the chopped green onions and 2 more tablespoons of butter (at room temperature).

Blend until smooth, scraping down the sides of the blender as needed. This will create a vibrant green puree.

5. Combine and Mash:

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

Continue to mash the potatoes and greens together until they’re well combined.

6. Season and Add Cream:

Season the Colcannon with salt and 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.

7. Serve:

Transfer the Colcannon to a serving bowl.

Top with the remaining 2 tablespoons of butter (this will melt into the hot potatoes) and the green parts of the green onions for garnish.

Serve hot and enjoy!