📝 About This Recipe
Transport your senses to the rolling hills of Ireland with this quintessential comfort dish, a soul-warming blend of buttery mashed potatoes and tender greens. Traditionally served at Halloween and St. Patrick's Day, Colcannon elevates the humble potato into a luxurious masterpiece using rich cream, scallions, and earthy kale. It is the perfect marriage of silky textures and vibrant, savory flavors that feels like a warm hug in a bowl.
🥗 Ingredients
The Potato Base
- 2.5 pounds Russet or Yukon Gold potatoes (peeled and cut into 2-inch chunks)
- 1 tablespoon Kosher salt (for boiling water)
- 6 tablespoons Unsalted butter (high-quality Irish butter preferred)
The Greens and Aromatics
- 4 cups Curly kale or Savoy cabbage (stems removed, finely shredded)
- 1 bunch Scallions (green onions) (whites and greens finely sliced)
- 1 medium Leek (white part only, cleaned and minced)
- 2 cloves Garlic (minced)
- 1/4 cup Water or vegetable broth (for steaming the greens)
The Creamy Finish
- 1 cup Whole milk or heavy cream (warmed)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 pinch Nutmeg (optional, for depth)
For Serving
- 2 tablespoons Extra butter (to melt in the center 'well')
- 1 tablespoon Fresh parsley (chopped for garnish)
👨🍳 Instructions
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1
Place the potato chunks 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 water 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.
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3
While the potatoes cook, melt 2 tablespoons of butter in a large skillet or sauté pan over medium heat.
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4
Add the minced leeks and the white parts of the scallions to the skillet. Sauté for 3-4 minutes until softened and translucent but not browned.
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5
Stir in the shredded kale (or cabbage) and garlic. Pour in the 1/4 cup of water or broth, cover with a lid, and steam for 5 minutes until the greens are tender and vibrant.
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6
Remove the lid from the greens and continue cooking for 2 minutes to allow any excess moisture to evaporate. Set aside.
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7
Drain the cooked potatoes thoroughly in a colander. Return them to the hot pot for 1 minute over low heat, shaking the pot to 'dry' the potatoes and remove residual steam.
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8
Mash the potatoes using a ricer or potato masher until no lumps remain. For the smoothest texture, a ricer is highly recommended.
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9
In a small saucepan, heat the milk (or cream) with the remaining 4 tablespoons of butter until the butter is melted and the liquid is steaming.
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10
Gradually fold the warm milk and butter mixture into the mashed potatoes using a wooden spoon until light and fluffy.
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11
Gently fold in the sautéed kale and leek mixture, along with the reserved green parts of the scallions.
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12
Season with freshly cracked black pepper, a pinch of nutmeg, and additional salt if needed. Mix until just combined.
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13
Transfer the Colcannon to a warm serving bowl. Use the back of a spoon to create a large well in the center.
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14
Place the final 2 tablespoons of butter into the well, allowing it to melt into a golden pool. Garnish with parsley and serve immediately.
💡 Chef's Tips
Use starchy potatoes like Russets for fluffiness or Yukon Golds for a buttery, creamy texture. Always start potatoes in cold water to ensure they cook evenly from the center out. Ensure the greens are very finely shredded; large chunks of kale can disrupt the silky mouthfeel of the mash. Don't overmix the potatoes once the milk is added, or they may become 'gluey' due to starch release. For an authentic touch, use high-fat Irish butter (like Kerrygold) for a deeper yellow color and richer flavor.
🍽️ Serving Suggestions
Serve alongside traditional Irish Boiled Ham or corned beef for a classic pairing. Pairs beautifully with pan-seared sausages (Bangers) and a rich onion gravy. Serve as a base for a perfectly roasted chicken or thick-cut pork chops. Accompany with a pint of dry Irish stout or a crisp hard cider. Leftovers make incredible fried potato cakes the next morning, topped with a poached egg.