Irish Colcannon with Kale (Printable)
Creamy mashed potatoes mixed with sautéed kale and butter for a comforting Irish dish.
# What You Need:
→ Vegetables
01 - 2 lbs floury potatoes (Yukon Gold or Maris Piper), peeled and cut into chunks
02 - 7 oz kale, stems removed and leaves chopped
03 - 4 spring onions (scallions), thinly sliced
→ Dairy
04 - 7 tbsp unsalted butter, plus extra for serving
05 - ½ cup whole milk
06 - Salt and freshly ground black pepper, to taste
# How To Cook:
01 - Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil, then simmer for 15–20 minutes until fork-tender.
02 - While the potatoes cook, melt 2 tbsp of the butter in a large skillet over medium heat. Add the kale and cook for 4–5 minutes, stirring, until wilted and tender. Add the spring onions and sauté for another 2 minutes. Set aside.
03 - Drain the potatoes well and return to the pot. Allow the steam to escape for 1–2 minutes.
04 - Mash the potatoes thoroughly. Add the remaining butter and the milk, mixing until smooth and creamy.
05 - Fold in the sautéed kale and spring onions. Season generously with salt and pepper.
06 - Transfer to a serving dish, make a well in the center, and add a knob of butter to melt. Serve warm.
# Expert Tips:
01 -
- Its the kind of humble food that makes people close their eyes and hum after the first bite
- The kale adds a slight bitterness that perfectly balances the creamy potatoes
- Ready in under an hour but tastes like it simmered all afternoon
02 -
- Cold milk will drop the temperature of your mash instantly, so warm it first for restaurant worthy results
- The traditional well in the center is not just for looks, it holds melting butter for maximum dipping pleasure
03 -
- Use a potato ricer if you want the smoothest possible texture without any effort
- The scallions can be swapped for leeks or shallots depending what needs using up