This colcannon recipe is the coziest side for any meal. Creamy Irish-style mashed potatoes are folded with buttery onions and tender kale.
Ingredients You’ll Need
- Potatoes: Starchy russet-style potatoes are the best because they mash well. Peel for smooth potatoes. You can also use leftover mashed potatoes.
- Dairy: Warm dairy blends more smoothly into the potatoes and helps keep them fluffy instead of gluey. You can substitute half and half or whole milk for a lighter option.
- Kale: No need to thaw the kale first, just cook it long enough to evaporate excess moisture so the mashed potatoes stay thick and creamy.
- Variations: Swap in sautéed cabbage for a traditional twist and add green onions or leeks for extra flavor. Finish with a pat of butter.
How to Make Colcannon
- Cook and drain potatoes (full recipe below).
- Sauté the onion in butter. Add kale and garlic powder and cook.
- Add potatoes and half the warmed cream to the pot. Mash potatoes.
- Stir in additional cream and fold in the kale onion mixture. Season before serving.
Holly’s Tips & Tricks
- For Smooth Potatoes: Drain the potatoes well. Mash potatoes right away while they’re hot.
- For Fluffy Potatoes: Warm the cream.
- For Perfectly Thick Potatoes: Cook the kale until it looks a bit drier and not watery.
- Add the Right Amount of Cream: Start with less, then finish with small splashes.
- For Extra Buttery Flavor: Melt a little butter and drizzle it over the top right before serving.
Leftovers That Stay Creamy
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months. Reheat in the microwave in short bursts, or low heat on the stove. Add a splash of cream or milk and stir often. Or cover with foil and warm in the oven until hot through. Add a pat of butter on top to refresh.
St. Patrick's Day Pairings
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Colcannon Recipe
Equipment
Ingredients
- 2 pounds baking potatoes peeled & cut into 1-inch pieces
- ¼ cup butter more to taste
- 1 small onion diced
- 10 ounces frozen kale
- 1 teaspoon garlic powder
- ½ cup heavy whipping cream warmed
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and simmer for 12 to 14 minutes or until tender. Drain well.
- While the potatoes are cooking, in a medium skillet, cook the onion in butter over medium heat for 3 to 4 minutes or until it begins to soften. Add the kale and garlic powder and cook for an additional 7 minutes or until tender.
- Add the drained potatoes back to the pot along with half of the warmed cream. Using a potato masher mash the potatoes adding additional cream as needed.
- Once smooth, fold in the kale and onion mixture. Season with salt and pepper.
Notes
- Choose to peel, or not to peel, the potatoes!
- Cut potatoes to similar sizes for even cooking.
- Cook kale enough to reduce the moisture in the dish, or run the risk of it becoming runny.
- Refrigerate leftovers covered for up to 4 days. Leftovers can also be added to other recipes.
- Reheat leftovers in the microwave, on the stovetop, or covered with foil in the oven until warmed through.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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