Irish Colcannon with Kale (Printable)

Creamy mashed potatoes with sautéed kale and butter create a comforting Irish 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, 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

# Directions:

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 - Meanwhile, 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 Tips:

01 -
  • The kale turns silky and sweet while keeping its vibrant color, making you actually want to eat your greens
  • That extra butter melting into the well in the center is the kind of simple luxury that makes ordinary dinners feel special
  • It comes together in under an hour but tastes like something simmered all afternoon
02 -
  • Start potatoes in cold water so they cook evenly throughout instead of being mealy on the outside and raw in the center
  • Let the drained potatoes sit in the hot pot for a couple of minutes to evaporate excess moisture before mashing
  • Warm your milk before adding it so you dont end up with lukewarm mashed potatoes
03 -
  • Russet potatoes make the fluffiest colcannon, but Yukon Golds have a naturally buttery flavor that needs less added fat
  • If using cabbage instead of kale, shred it finely and cook it a bit longer until it is completely soft

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