Irish Colcannon with Kale (Printable)
Creamy mashed potatoes combined with sautéed kale and rich butter for a comforting Irish side or main.
# What You Need:
→ Vegetables
01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
02 - 4 cups kale, thick stems removed, finely chopped
03 - 4 green onions (scallions), thinly sliced
→ Dairy
04 - 4 tbsp unsalted butter, plus extra for serving
05 - 1/2 cup whole milk
06 - 1/4 cup heavy cream (optional, for extra creaminess)
→ Seasonings
07 - 1 tsp sea salt, plus more to taste
08 - 1/2 tsp freshly ground black pepper
# How To Cook:
01 - Place potatoes in a large pot, cover with cold salted water, and bring to a boil over high heat. Reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
02 - While potatoes cook, melt 2 tbsp butter in a large skillet over medium heat. Add kale and sauté for 4–5 minutes until tender and bright green. Stir in the green onions and cook for 1 minute longer. Remove from heat.
03 - Drain potatoes and return to the pot. Mash thoroughly until smooth.
04 - Gently heat milk and cream (if using) in a small saucepan until just warm.
05 - Add the sautéed kale, green onions, warm milk (and cream if using), remaining butter, salt, and pepper to the mashed potatoes. Stir until well combined and creamy.
06 - Taste and adjust seasoning as needed. Serve hot, with an extra pat of butter melting on top.
# Expert Tips:
01 -
- Its the kind of comfort food that actually makes you feel good afterward, not heavy and sluggish like mashed potatoes can sometimes leave you feeling
- The way the butter melts into the warm kale creates these little pockets of flavor that make every bite different from the last
02 -
- Starting your potatoes in cold water instead of boiling water ensures they cook evenly from the outside in, preventing that mealy texture that happens when the outside overcooks before the center is done
- Warming your milk before adding it prevents the potatoes from cooling down and becoming gluey, which is why restaurant mashed potatoes always seem silkier than homemade ones
03 -
- If your potatoes seem too watery after boiling, return them to the hot pot and cook them over low heat for a minute or two, shaking the pan occasionally to evaporate excess moisture before mashing
- The secret to restaurant-style colcannon is passing the mashed potatoes through a fine-mesh sieve after mashing, which takes extra effort but produces the most incredibly silky texture