Irish Colcannon with Kale (Printer-friendly)
Comforting mashed potatoes with sautéed kale and butter, full of rich Irish flavors.
# What You'll Need:
→ Vegetables
01 - 2 lbs floury potatoes (Yukon Gold or Maris Piper), peeled and cut into chunks
02 - 7 oz kale, stems removed and leaves chopped
03 - 4 spring onions (scallions), thinly sliced
→ Dairy
04 - 7 tbsp unsalted butter, plus extra for serving
05 - ½ cup whole milk
06 - Salt and freshly ground black pepper, to taste
# How to Prepare:
01 - Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil, then simmer for 15–20 minutes until fork-tender.
02 - While the potatoes cook, melt 2 tbsp of the butter in a large skillet over medium heat. Add the kale and cook for 4–5 minutes, stirring, until wilted and tender. Add the spring onions and sauté for another 2 minutes. Set aside.
03 - Drain the potatoes well and return to the pot. Allow the steam to escape for 1–2 minutes.
04 - Mash the potatoes thoroughly. Add the remaining butter and the milk, mixing until smooth and creamy.
05 - Fold in the sautéed kale and spring onions. Season generously with salt and pepper.
06 - Transfer to a serving dish, make a well in the center, and add a knob of butter to melt. Serve warm.
# Expert Advice:
01 -
- Its deceptively simple but transforms ordinary potatoes into something people ask for by name
- The combination of creamy potatoes and earthy kale creates this perfect balance thats somehow both rich and fresh
02 -
- I once rushed this and used cold milk, which made the potatoes turn weirdly gluey, so take the extra minute to warm it slightly
- Letting the drained potatoes steam dry for a couple minutes is the difference between creamy and gummy
03 -
- Use a potato ricer if you want restaurant-smooth results, though a regular masher gives a lovely rustic texture
- Keep a little extra milk handy because potatoes can be unpredictable and sometimes need more liquid