Irish Colcannon with Kale (Printable)
Creamy mashed potatoes combined with tender sautéed kale and butter for a warm, satisfying dish.
# What You'll 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 Make It:
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. Taste and adjust seasoning as needed.
06 - Serve hot, with an extra pat of butter melting on top.
# Expert Tips:
01 -
- The combination of silky mashed potatoes with tender kale creates an incredibly satisfying texture that feels luxurious despite its humble origins
- It comes together in under an hour but tastes like something that simmered all day, making it perfect for weeknight dinners or special occasions alike
02 -
- Never mash potatoes in a food processor or blender because the mechanical action breaks down starch molecules and creates an unpleasant gluey texture
- Letting the milk and cream come to room temperature or slightly warm helps them incorporate more smoothly into the hot potatoes
03 -
- Use a potato ricer if you have one because it produces the fluffiest, smoothest mashed potatoes imaginable
- Warm your serving bowl with hot water before adding the colcannon to keep it piping hot at the table