Irish Colcannon with Kale

My first apartment had barely enough counter space for a cutting board, but I insisted on making colcannon for a St. Patricks Day dinner party anyway. I balanced the pot on a wobbly burner and mashed potatoes with more enthusiasm than technique, but everyone hovered around the kitchen asking what smelled so good. That night taught me that some dishes are worth the chaos, and colcannon has been my go-to comfort food ever since.

Last winter, my neighbor texted me at 8 PM saying she was having one of those days. I brought over a bowl of colcannon still warm from the stove, and we ate it standing in her kitchen while she told me about everything falling apart. Food cant fix problems, but something about creamy potatoes and buttery kale makes them feel a little more manageable for a while.

Ingredients

• 2 lbs floury potatoes: Yukon Gold or Russet varieties work best here because they absorb butter and milk without turning gummy
• 4 cups kale: Remove those tough ribs first because nobody wants to chew through stems while trying to enjoy something meant to be comforting
• 2 scallions: These add a mild onion flavor that plays nicely with the earthy kale
• 4 tbsp unsalted butter: Youll use half for the kale and half for the potatoes, plus extra for that crucial finishing touch
• 1/2 cup whole milk: Warm it slightly before adding so it melts into the potatoes instead of cooling them down
• Salt and black pepper: Be generous with both because potatoes need more seasoning than you think

Instructions

Boil the potatoes:

Cover the potato chunks with cold salted water and bring to a boil. Simmer for 15 to 20 minutes until a fork slides through easily. Drain well and return to the pot to steam off excess moisture for a minute or two.

Wilt the kale:

Melt 2 tablespoons butter in a large skillet over medium heat. Add the chopped kale and cook for 4 to 5 minutes until it turns bright green and tender. Toss in the sliced scallions for the last minute.

Mash it all together:

Add the milk and remaining 2 tablespoons butter to the drained potatoes. Mash until smooth and creamy, then fold in the kale mixture. Season generously with salt and pepper until the flavors pop.

Serve with intention:

Transfer to a serving bowl and create a small well in the center. Drop an extra knob of butter into the hollow so it melts invitingly on top.

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My grandmother would have laughed at how seriously I take this recipe now, but she also would have approved of the extra butter. She used to say hunger makes everything taste better, but I think colcannon makes everything better regardless.

Making It Your Own

I sometimes swap half the potatoes for cauliflower when I want something lighter, and nobody seems to notice the difference. The texture stays creamy and the cauliflower takes on the buttery flavors just as happily as the potatoes do.

What To Serve Alongside

Colcannon pairs beautifully with roasted meats, grilled sausages, or even a fried egg on top for a simple dinner. I have also been known to eat it straight from the bowl with a spoon, standing at the counter while it is still hot.

Storage And Reheating

Leftovers keep remarkably well in the refrigerator for up to three days, though the butter might solidify a bit. Reheat gently with a splash of milk, stirring frequently to bring back that creamy consistency.

• Never reheat colcannon in the microwave unless you want gummy potatoes
• A warm skillet with a little extra butter brings everything back to life beautifully
• If it seems too thick after refrigerating, add milk one tablespoon at a time

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There is something deeply satisfying about a dish that takes humble ingredients and turns them into something worthy of a special occasion. This colcannon might just become one of those recipes you turn to again and again, whenever you need a little comfort on a plate.

Recipe FAQs

→ What type of potatoes works best for Colcannon?

Floury potatoes like Yukon Gold or Russet are ideal as they mash smoothly, creating a creamy texture.

→ Can I substitute kale with other greens?

Yes, savoy cabbage can be used alone or combined with kale for a milder flavor and similar texture.

→ How do I achieve a creamy mash without lumps?

Ensure potatoes are fully boiled until fork-tender and mash them while still hot, adding warm milk and butter gradually.

→ Is it necessary to sauté the kale before mixing?

Sautéing kale softens its texture and enhances flavor, balancing the creaminess of the potatoes.

→ Are there dairy-free options for this dish?

Butter and milk can be replaced with plant-based alternatives, maintaining richness while accommodating dietary needs.