Irish Colcannon with Kale (Printer-friendly)
Creamy mashed potatoes combined with sautéed kale and butter for a cozy, wholesome dish.
# What You'll Need:
→ Vegetables
01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
02 - 4 cups kale, thick stems removed, finely chopped
03 - 4 green onions, thinly sliced
→ Dairy
04 - 4 tbsp unsalted butter, plus extra for serving
05 - 1/2 cup whole milk
06 - 1/4 cup heavy cream
→ Seasonings
07 - 1 tsp sea salt, plus more to taste
08 - 1/2 tsp freshly ground black pepper
# How to Prepare:
01 - Place potatoes in a large pot, cover with cold salted water, and bring to a boil over high heat. Reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
02 - While potatoes cook, melt 2 tbsp butter in a large skillet over medium heat. Add kale and sauté for 4–5 minutes until tender and bright green. Stir in the green onions and cook for 1 minute longer. Remove from heat.
03 - Drain potatoes and return to the pot. Mash thoroughly until smooth.
04 - Gently heat milk and cream in a small saucepan until just warm.
05 - Add the sautéed kale, green onions, warm milk, cream, remaining butter, salt, and pepper to the mashed potatoes. Stir until well combined and creamy.
06 - Taste and adjust seasoning as needed. Serve hot, with an extra pat of butter melting on top.
# Expert Advice:
01 -
- Its the kind of comfort food that actually makes you feel hugged from the inside
- The kale adds this beautiful earthiness that balances all that creamy richness perfectly
- Everything comes together in under an hour with ingredients you probably already have
02 -
- Cold dairy will make your potatoes gluey and sad, so please take the time to warm it first
- Dont skip salting the potato cooking water its literally the only chance to season the potatoes themselves
- The kale shrinks dramatically so dont panic when it looks like too much at first
03 -
- A potato ricer gives you the smoothest results but a good old fashioned masher works perfectly fine
- Make the well in your serving bowl bigger than you think you need that extra butter pool is the whole point