Mouthwatering Colcannon Recipe: Creamy Irish Comfort Food
A delicious colcannon recipe blending creamy mashed potatoes with kale and scallions—an authentic Irish delight.
Equipment
- - Large pot
Ingredients
For the Potatoes
- 4 medium Yukon Gold Potatoes Russet potatoes can be used for a fluffier mash.
- 1 tablespoon Kosher Salt Use generously in boiling water.
For the Creaminess
- 4 tablespoons Butter Divided; margarine can be used for a dairy-free option.
- 1/2 cup Milk Substitute with non-dairy milk if preferred.
- 1/4 cup Heavy Cream Can replace with more milk for a lighter dish.
For the Flavor
- 3 scallions Scallions White parts thinly sliced, greens sliced into 1-inch pieces; chives can be an alternative.
- 2 cloves Garlic Crushed and chopped.
- 1 teaspoon Freshly Ground Black Pepper Adjust to taste.
For the Greens
- 2 cups Kale Stemmed and sliced into 1/2" ribbons; spinach can substitute.
Instructions
How to Make Colcannon
- Begin by placing peeled and diced Yukon Gold potatoes in a large pot, covering them with cold, salted water. Bring to a boil and cook until fork-tender, which should take about 10-15 minutes. Once done, drain the potatoes well.
- In the same pot, melt half of the butter over low heat. Add the thinly sliced scallions and crushed garlic, stirring frequently until softened and fragrant, around 3-5 minutes.
- Stir in the sliced kale along with the milk and heavy cream, cooking until the kale wilts and the mixture begins to simmer, approximately 4 minutes.
- Mash the potato mixture until smooth, making sure no lumps remain. Adjust the seasoning with kosher salt and freshly ground black pepper to your taste. Serve with the remaining butter melted on top for that extra indulgence.
Notes
Garnish with additional chopped scallions for a fresh touch. Store leftovers in an airtight container for up to 1 week.