Irish Colcannon with Kale (Printable Version)
Creamy mashed potatoes folded with sautéed kale and rich butter for a rustic, flavorful side dish.
# What You Need:
→ Vegetables
01 - 2 lbs floury potatoes (Yukon Gold or Russet), peeled and cut into chunks
02 - 4 cups kale, ribs removed and finely chopped
03 - 2 scallions (spring onions), thinly sliced
→ Dairy
04 - 4 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:
01 - Place the potatoes in a large pot and cover with cold salted water. Bring to a boil, reduce heat, and simmer for 15–20 minutes or until fork-tender.
02 - Melt 2 tbsp butter in a large skillet over medium heat. Add the chopped kale and cook for 4–5 minutes until tender and bright green. Stir in the scallions and cook for 1 minute longer. Remove from heat.
03 - Drain the potatoes well and return them to the pot. Add the milk and remaining 2 tbsp butter. Mash until smooth and creamy.
04 - Fold in the sautéed kale and scallions. Season generously with salt and pepper.
05 - Transfer the colcannon to a serving bowl and make a small well in the center. Add an extra knob of butter to melt on top before serving.
# Expert Advice:
01 -
- The way the butter melts into that little well in the center is pure magic
- Its infinitely adaptable—whatever greens you have will work beautifully
- Cheap ingredients transform into something that feels celebratory
02 -
- Cold milk can make the potatoes gummy and cold—warm it slightly first
- Overworking the potatoes makes them gluey—mash just until smooth
- That butter well in the center is traditional and absolutely worth doing
03 -
- Use a potato ricer if you want restaurant-smooth results
- The scallions can be swapped for leeks or shallots depending on what you have