📝 About This Recipe
Transport your table to the rolling hills of Ireland with this quintessential St. Patrick’s Day classic. This Colcannon elevates humble mashed potatoes into a luxurious masterpiece by folding in tender, buttery kale and fragrant scallions. It is the ultimate comfort food—rich, creamy, and steeped in tradition, making it the perfect centerpiece for any Celtic celebration.
🥗 Ingredients
The Potato Base
- 3 pounds Russet or Yukon Gold potatoes (peeled and cut into 2-inch chunks)
- 1 tablespoon Kosher salt (for the boiling water)
The Greens and Aromatics
- 4 cups Curly kale (stems removed and finely shredded)
- 6 pieces Scallions (green onions) (white and green parts, thinly sliced)
- 2 cloves Garlic (minced)
- 1/4 cup Water (for steaming the kale)
The Creamy Finish
- 8 tablespoons Unsalted Irish butter (1 stick, plus extra for the serving well)
- 1 cup Whole milk or Heavy cream (warmed)
- to taste Salt and freshly cracked black pepper (use sea salt if possible)
- 1 pinch Nutmeg (freshly grated)
For Garnish
- 2 tablespoons Fresh chives (finely snipped)
- 1/4 cup Crispy bacon bits (optional, for a salty crunch)
👨🍳 Instructions
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1
Place the peeled and chopped potatoes in a large pot and cover with cold water by at least an inch. Add the tablespoon of kosher salt.
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2
Bring the pot to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are fork-tender and falling apart slightly.
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3
While the potatoes cook, prepare the greens. In a large skillet or sauté pan, melt 2 tablespoons of the butter over medium heat.
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4
Add the minced garlic and sliced scallions to the skillet, sautéing for 2 minutes until fragrant and softened but not browned.
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5
Add the shredded kale to the skillet along with 1/4 cup of water. Cover with a lid and steam for about 5 minutes until the kale is vibrant green and tender.
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6
Remove the lid from the kale and continue to cook for 2 more minutes until the excess moisture has evaporated. Set aside.
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7
Once the potatoes are done, drain them thoroughly in a colander. Return the drained potatoes to the hot pot and let them sit for 2 minutes to allow steam to escape; this ensures a fluffier mash.
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8
Mash the potatoes using a potato masher or pass them through a ricer for a perfectly smooth, lump-free texture.
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9
In a small saucepan, heat the milk (or cream) with the remaining 6 tablespoons of butter until the butter is completely melted and the liquid is hot.
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10
Slowly pour the hot milk and butter mixture into the mashed potatoes, folding gently with a wooden spoon or spatula until fully incorporated and creamy.
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11
Fold in the sautéed kale and scallion mixture, ensuring the greens are evenly distributed throughout the white clouds of potato.
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12
Season generously with salt, black pepper, and a pinch of nutmeg. Taste and adjust seasoning as needed.
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13
Transfer the Colcannon to a warm serving bowl. Use the back of a spoon to create a large well or 'crater' in the center of the potatoes.
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14
Place an extra knob of butter in the center well to melt, and sprinkle the top with fresh chives and optional bacon bits.
💡 Chef's Tips
Always start your potatoes in cold water to ensure they cook evenly from the outside in. Use Irish grass-fed butter (like Kerrygold) for an authentic, rich yellow color and superior flavor. If you find kale too bitter, you can substitute it with savoy cabbage or Swiss chard for a milder taste. Avoid over-working the potatoes once you add the liquid; over-mashing can lead to a gluey, gummy texture. To make ahead, prepare the mash and greens separately, then combine and reheat with a splash of milk just before serving.
🍽️ Serving Suggestions
Serve alongside a traditional Corned Beef brisket for the ultimate St. Patrick's Day feast. Pairs beautifully with Irish Lamb Stew or thick-cut pork chops. Enjoy with a cold pint of Guinness or a crisp Irish dry cider. Use any leftovers to make 'Colcannon Cakes' by pan-frying patties of the cold mash the next morning. Serve as a hearty side to roasted root vegetables for a vegetarian-friendly holiday meal.