📝 About This Recipe
A quintessential Irish comfort food, Colcannon blends creamy, buttery mashed potatoes with the earthy crunch of kale and the sharp bite of scallions. Historically served at Halloween with hidden charms, this dish celebrates the humble potato by transforming it into a luxurious, velvet-smooth side. It is the ultimate soul-warming accompaniment to a hearty meal, offering a perfect balance of textures and rich, savory flavors.
🥗 Ingredients
The Potato Base
- 2.5 lbs Russet or Yukon Gold potatoes (peeled and cut into 2-inch chunks)
- 1 tablespoon Kosher salt (for the boiling water)
The Greens and Aromatics
- 1/2 cup Unsalted butter (divided into 6 tbsp and 2 tbsp)
- 4 cups Lacinato or Curly Kale (stems removed and finely shredded)
- 6 pieces Scallions (thinly sliced, white and green parts separated)
- 2 cloves Garlic (minced)
The Creamy Liaison
- 1 cup Whole milk (at room temperature)
- 1/4 cup Heavy cream (for extra richness)
- 1/2 teaspoon Sea salt (plus more to taste)
- 1/2 teaspoon Freshly cracked black pepper (to taste)
- 1 pinch Ground nutmeg (optional but highly recommended)
For Garnish
- 1 tablespoon Fresh parsley (finely chopped)
- 1 knob Extra butter (to place in the center well)
👨🍳 Instructions
-
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.
-
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 slide off a knife easily.
-
3
While the potatoes are boiling, melt 4 tablespoons of butter in a large skillet over medium heat.
-
4
Add the shredded kale to the skillet and sauté for 5-7 minutes. The kale should be wilted and tender but still retain a vibrant green color.
-
5
Stir in the white parts of the sliced scallions and the minced garlic. Cook for another 2 minutes until fragrant, being careful not to brown the garlic.
-
6
In a small saucepan, combine the milk, heavy cream, and the remaining 2 tablespoons of butter from the 'Greens' section. Heat over low until the butter is melted and the liquid is warm (do not boil).
-
7
Drain the cooked potatoes thoroughly in a colander. Return them to the warm pot and let them sit for 1-2 minutes to allow any excess steam to evaporate.
-
8
Mash the potatoes using a potato masher or a ricer for a smoother texture. Avoid using a food processor, which can make them gummy.
-
9
Slowly pour in the warm milk and cream mixture while mashing or folding. Continue until the potatoes are creamy and light.
-
10
Gently fold in the sautéed kale mixture and the green parts of the scallions until evenly distributed throughout the mash.
-
11
Season with sea salt, black pepper, and a pinch of nutmeg. Taste and adjust seasoning as needed.
-
12
Transfer the Colcannon to a warm serving bowl. Use a spoon to create a large well in the center and place a generous knob of butter inside to melt.
-
13
Garnish with fresh parsley and an extra sprinkle of black pepper before serving immediately.
💡 Chef's Tips
For the best texture, use a potato ricer; it ensures there are zero lumps and keeps the mash fluffy. Always start your potatoes in cold water to ensure they cook evenly from the outside in. If you prefer a more traditional sharp flavor, substitute the kale with finely shredded Savoy cabbage. Warming your milk and butter before adding them to the potatoes is the secret to a silky, never-gluey consistency. Don't be afraid of the butter—Colcannon is meant to be rich and indulgent, so use the highest quality Irish butter you can find.
🍽️ Serving Suggestions
Serve alongside a traditional Corned Beef brisket for a classic St. Patrick's Day feast. Pair with thick-cut Irish sausages (bangers) and an onion gravy for a comforting weeknight meal. Enjoy with a glass of dry Irish Stout or a crisp hard cider to cut through the richness. This makes a fantastic base for a piece of pan-seared white fish, like cod or haddock. Leftovers can be formed into patties and fried in butter the next morning for incredible potato cakes.