Creamy Colcannon Mashed Potatoes with Kale and Scallions

Name: Creamy Colcannon Mashed Potatoes with Kale and Scallions
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 1.5 kg Russet or Yukon Gold potatoes, peeled and quartered; 200g kale, tough stems removed and roughly chopped; 1/2 cup unsalted butter, plus extra for serving; 1/2 cup milk or half-and-half, warmed; 4 scallions (green onions), thinly sliced; 1 tsp salt, or to taste; 1/2 tsp black pepper, or to taste

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Elevate your dinner table with this wholesome and incredibly delicious Colcannon. Creamy, buttery mashed potatoes are generously folded with tender, sautéed kale and bright, thinly sliced scallions, creating a vibrant green and white medley. This classic Irish side dish is hearty, satisfying, and brings a touch of spring freshness to any meal, making it a perfect accompaniment for March feasts.

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Creamy Colcannon Mashed Potatoes with Kale and Scallions

Prep Time15 min

Cook Time25 min

Servings6 servings

DifficultyEasy

Equipment

Large PotPotato MasherLarge Skillet

Ingredients

1.5 kg Russet or Yukon Gold potatoes, peeled and quartered200g kale, tough stems removed and roughly chopped1/2 cup unsalted butter, plus extra for serving1/2 cup milk or half-and-half, warmed4 scallions (green onions), thinly sliced1 tsp salt, or to taste1/2 tsp black pepper, or to taste

Instructions

1
Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain well.
2
While potatoes are cooking, melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped kale and cook for 5-7 minutes, stirring occasionally, until wilted and tender. Remove from heat and set aside.
3
Return the drained potatoes to the empty pot. Add the remaining 6 tablespoons of butter and the warmed milk/half-and-half. Mash the potatoes until smooth, or to your desired consistency.
4
Fold in the sautéed kale and most of the sliced scallions into the mashed potatoes. Stir gently until well combined.
5
Season with salt and black pepper to taste. Mix well to distribute the seasonings evenly.
6
Transfer the colcannon to a serving dish. Make a small well in the center and add an extra pat of butter, allowing it to melt into the warm potatoes. Garnish with the remaining sliced scallions and serve hot.

Nutrition

Calories350 kcal

Protein7g

Fat18g

Carbohydrates

Frequently Asked Questions

Can I use other greens instead of kale?

Yes, traditional colcannon often uses cabbage. You can certainly substitute the kale with an equal amount of finely shredded green cabbage or even spinach. Just ensure they are cooked until tender before folding into the potatoes.

What kind of potatoes are best for colcannon?

Starchy potatoes like Russet or Yukon Gold are ideal for mashed potatoes because they break down easily and absorb butter and milk well, resulting in a creamy texture. Avoid waxy potatoes which can become gummy when mashed.

Can I prepare colcannon in advance?

You can prepare colcannon a few hours in advance. Reheat gently on the stovetop over low heat, stirring occasionally, or in the oven covered with foil. You may need to add a splash more milk or butter to restore its creaminess.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.