Description
Colcannon is a traditional Irish mashed potato dish featuring creamy potatoes blended with sautéed kale, garlic, and green onions for a rich and comforting side. This recipe yields a buttery, fluffy texture perfect for any dinner table and is easy to prepare with simple ingredients.
Ingredients
Units
Scale
Potatoes
- 3 pounds Russet potatoes, peeled or unpeeled
- 2 teaspoons fine sea salt
- 1 bay leaf
Sautéed Vegetables
- 5 tablespoons butter, divided
- 4 cloves garlic, pressed or minced
- 4 cups loosely-packed chopped kale (~2.5 ounces), tough stems removed
- 4 green onions, thinly sliced and divided
Other Ingredients
- 4 ounces cream cheese, room temperature
- 1/2 cup whole milk
Instructions
- Prepare the Potatoes: Cut the potatoes into evenly-sized chunks about 1-inch thick. Place them in a large stockpot and fill with cold water about 1 inch above the potatoes. Add 2 teaspoons of salt and the bay leaf to the water.
- Cook the Potatoes: Bring the water to a boil over high heat. Continue boiling for 12 minutes or until a knife inserted into the potatoes goes in easily with minimal resistance. Drain the potatoes completely and discard the bay leaf.
- Sauté the Kale and Garlic: In the same stockpot, melt 1 tablespoon butter over medium-high heat. Add the pressed garlic and sauté for 1 minute, stirring occasionally. Add the chopped kale and sauté for 2 minutes until softened. Turn off the heat.
- Mash and Combine: Return the drained potatoes to the stockpot with the sautéed kale mixture. Add half of the sliced green onions, cream cheese, whole milk, and the remaining 4 tablespoons butter cut into cubes. Use a potato masher to mash everything together until smooth and well combined, stirring occasionally with a spatula.
- Season and Serve: Taste the colcannon and season with additional salt and black pepper as needed. Serve warm, garnished with the remaining green onions, and enjoy!
Notes
- This traditional Irish kale colcannon is best served warm and makes a comforting side dish.
- For a creamier texture, use peeled potatoes, but leaving the skins on adds rustic flavor and extra nutrients.
- You can substitute kale with cabbage if preferred.
- Adjust milk quantity to achieve your desired mash consistency.
- Use salted or unsalted butter depending on your taste and salt additions.
Nutrition
- Serving Size: 1 cup
- Calories: 260 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 35 mg
