Irish Colcannon Kale Butter (Printable)
Creamy mashed potatoes combined with sautéed kale and butter for a hearty Irish side dish.
# What You'll 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 - 1/2 cup whole milk
06 - Salt and freshly ground black pepper, to taste
# 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 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 -
- The way melting butter creates little pools of gold in every spoonful
- How humble ingredients transform into something extraordinary
- That perfect balance of creamy potatoes and earthy greens
02 -
- Cold milk can cool down your potatoes, so warm it first for best results
- Letting the potatoes steam dry prevents gummy mashed potatoes
- The well in the center is traditional, meant to hold melting butter
03 -
- Cut potatoes into evenly sized chunks so they cook at the same rate
- Use a potato ricer if you want the smoothest possible result