Colcannon Delight: Creamy Irish Mashed Potatoes with Kale
Colcannon is a comforting Irish dish of creamy mashed potatoes with kale, enhanced by savory aromatics.
Equipment
- - Large pot
- - Potato masher
Ingredients
For the Mash
- 4 medium Yukon Gold potatoes Feel free to substitute for Russet for a fluffier mash.
- 1 Tbsp kosher salt Be generous when boiling the potatoes.
- 6 Tbsp butter Divided; substitute with olive oil for a lighter option.
- 3/4 cup milk Use plant-based milk for a dairy-free version.
- 1/2 cup heavy cream Can replace with more milk for a lighter dish.
For the Flavor
- 4 pieces scallions The white parts are sweeter.
- 3 cloves garlic Adjust quantity to taste.
- to taste freshly ground black pepper
For the Greens
- 1 large bunch kale Green cabbage can be substituted for a traditional take.
Instructions
How to Make Colcannon
- Boil the Potatoes: Place Yukon Gold potatoes in a large pot, cover with cold water, and add kosher salt. Bring to a boil and cook for 10-15 minutes until tender. Drain and set aside.
- Sauté Aromatics: In the same pot, melt 4 tbsp of butter over low heat, add chopped scallions and minced garlic. Stir frequently until softened and fragrant, about 3-4 minutes.
- Cook Kale Mixture: Stir in chopped kale, 3/4 cup milk, and 1/2 cup heavy cream. Cook gently for about 4 minutes until the kale is wilted and mixture is simmering softly.
- Mash Together: Add boiled potatoes back to the pot and use a potato masher to blend until smooth. Season with black pepper and adjust salt to taste. Serve topped with the remaining melted butter.
Notes
Ensure potatoes are fully drained before mashing to avoid a watery texture. Optional garnishes include extra cream or scallions.