Irish Colcannon with Kale (Printable)
A comforting blend of mashed potatoes, tender kale, and rich butter for a satisfying side.
# What You'll Need:
→ Vegetables
01 - 2 lbs floury potatoes (Russet or Yukon Gold), peeled and cut into chunks
02 - 7 oz kale, stems removed and leaves sliced
03 - 4 spring onions (scallions), thinly sliced
→ Dairy
04 - 1/2 cup whole milk
05 - 1/3 cup unsalted butter, plus extra for serving
06 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, reduce heat, and simmer for 15–20 minutes until tender.
02 - Bring a separate pot of salted water to a boil. Add sliced kale and blanch for 2–3 minutes until wilted. Drain well and set aside.
03 - In a small saucepan, heat milk with half of the butter until just warm. Add spring onions and let infuse for 2 minutes on low heat.
04 - Drain potatoes and return to pot. Mash until smooth and lump-free.
05 - Stir in warm milk infused with spring onions and remaining butter. Mix until creamy.
06 - Fold in blanched kale. Season generously with salt and pepper.
07 - Serve hot with an extra knob of butter melting in the center of each serving.
# Expert Tips:
01 -
- Its the kind of comfort food that makes even the gloomiest day feel warm and hopeful
- The creamy potatoes and tender kale create a texture that keeps everyone coming back for seconds
02 -
- Never use hot milk when mashing potatoes, it can make them gluey and dense instead of light and fluffy
- Dry your kale thoroughly after blanching, otherwise you'll end up with waterlogged colcannon
03 -
- Warm your serving bowls in the oven so the colcannon stays hot longer at the table
- Make a well in the center of each serving and fill it with melted butter, the traditional way