Irish Colcannon with Kale (Printable)
Creamy potatoes blended with kale, scallions, and butter for a rich, satisfying dish.
# What You'll Need:
→ Vegetables
01 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
02 - 7 oz kale, stems removed, chopped
03 - 4 scallions, thinly sliced
→ Dairy
04 - 7 tbsp unsalted butter, divided
05 - ½ cup whole milk
→ Seasonings
06 - 1 tsp salt, plus extra to taste
07 - ½ tsp freshly ground black pepper
# How To Make It:
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 3½ tbsp of the butter in a large skillet over medium heat. Add the chopped kale and a pinch of salt. Sauté for 4–5 minutes until wilted and tender. Add the sliced scallions; cook for another 2 minutes. Remove from heat.
03 - Drain the potatoes well and return to the pot. Mash until smooth.
04 - Gently heat the milk until just warm, then stir into the potatoes along with the remaining 3½ tbsp butter. Mix until creamy.
05 - Fold in the sautéed kale and scallions. Season with salt and pepper to taste.
06 - Serve hot, topped with an extra knob of butter if desired.
# Expert Tips:
01 -
- The way silky mashed potatoes embrace tender kale creates a texture that's somehow both luxurious and homespun
- It's one of those dishes that tastes even better reheated the next day, making it perfect for batch cooking
02 -
- Cold milk creates lumps in mashed potatoes, so always warm it slightly before adding
- The kale needs to be completely dry before cooking or it'll steam instead of sauté
03 -
- Don't rush the potato mashing step, taking your time ensures that silky smooth texture
- Season at every stage, not just at the end, to build layers of flavor throughout