Description
This traditional Irish Colcannon recipe is a creamy and comforting dish made from mashed russet potatoes blended with sautéed kale and green onions. Perfect for celebrating St. Patrick’s Day or as a hearty side dish, it features tender boiled potatoes enriched with butter and half-and-half cream, then combined with flavorful wilted kale and fresh green onions. The dish is warm, smooth, and subtly savory, making it a beloved classic in Irish cuisine.
Ingredients
Scale
Potatoes
- 2 1/2 lb russet potatoes, peeled and chopped
- Salt, to taste
Butter and Cream
- 4 tablespoons unsalted butter, divided plus more for serving
- ¾ cup half-and-half cream
Vegetables
- 2 cups kale, chopped with stems removed
- 2 tablespoons green onions, chopped
Instructions
- Boil the Potatoes: Place the chopped potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat, then lower the heat and simmer until the potatoes are fork-tender, about 15 to 20 minutes.
- Sauté the Kale and Green Onions: While the potatoes cook, melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped kale and cook, stirring occasionally, until wilted and tender, about 3 to 4 minutes. Stir in the green onions and cook for another minute. Remove from heat and set aside.
- Drain and Dry the Potatoes: Drain the cooked potatoes thoroughly and return them to the pot. Let them sit for a minute so any excess moisture evaporates.
- Mash the Potatoes: Add the remaining 3 tablespoons of butter and the half-and-half cream to the potatoes. Mash everything together until the mixture is smooth and creamy.
- Combine with Vegetables: Fold the sautéed kale and green onions into the creamy mashed potatoes, mixing gently until well combined.
- Serve: Transfer the colcannon to a serving dish. Top with an extra pat of butter and serve warm for the best flavor and texture.
Notes
- Chop the potatoes into similarly sized pieces to ensure even cooking.
- Use unsalted butter to control the salt level, and add kosher salt gradually to taste.
- Remove the tough inner stems from the kale before chopping to improve texture and tenderness.
- To store leftover colcannon, keep it in an airtight container in the refrigerator for up to 4 days.
- To reheat, warm it slowly on the stovetop or in the microwave, stirring occasionally. Add a splash of milk or cream if the dish is too thick after reheating.
