Buttery mashed potatoes collide with tender, earthy kale in this Irish classic.
My husband likes to tell me he married an Irishman for the mashed potatoes, not the personality. I would be offended, but I really do take my mashed potatoes seriously.
Whenever I need a starchy side, they are my go-to. And whenever I need a starchy side and a vegetable, colcannon is my go-to.
This dreamy combination of buttery mashed potatoes with tender sautéed greens is a truly unique Irish concoction (there’s even a Irish folk song about it). It’s delectable with cabbage, but since I’m usually looking to use up some backyard dinosaur kale, that tends to be what I make it with these days.
Compared to making it with cabbage, kale colcannon has a bit more of a peppery “green” flavor to complement the creaminess of the potatoes. Plus, the speckling of vibrant blue-green kale chunks makes for quite the handsome side dish, if you ask me. And if your single, it might just help you lockdown a partner–worked for me!
Pairings for Kale Colcannon:
Corned beef would be a festive St. Patrick’s Day pairing, as would a Guinness braised Lamb leg. My Irish whiskey glazed salmon is another great option. And don’t rule out using it as a topping for shepherd’s pie, either. But really, it can make a great side dish for any protein, from bacon to tofu.
For more Irish dishes check out my full collection here which includes Sourdough Irish Soda Bread, Guinness Lamb Stew, and Beer Braised Cabbage and Meatballs.
Kale Colcannon
Ingredients
- 18 oz (about 3 medium or 2 large) Yukon Gold potatoes
- 4 tbsp butter cut into cubes
- 2 green onions thinly sliced, white/light-green and green parts separated
- 2 oz (about 8-10 leaves) lacinato kale stems removed and roughly chopped
- 1/4-1/2 cup whole milk
- Kosher salt and pepper
Instructions
- Heat a large pot of salted water over high heat. While waiting for water to boil, and cut into 1-2 inch cubes
- When water boils, add potatoes and cook for 15-20 minutes until very tender. Drain and return to pot.
- While potatoes are boiling, melt butter in a medium saucepan over medium heat. Add white/light-green parts of green onions and cook, stirring occasionally, until onion is softened and fragrant, about 1-2 minutes.
- Add kale, reduce heat to medium-low, and continue to cook until kale is completely wilted and starting to lightly brown, about 4-5 minutes. Remove from heat.
- Mash potatoes to desired consistency with a potato masher or ricer.
- Add butter-onion-kale mixture to potatoes along with 1/4 cup of milk, ½ tsp salt, and ¼ tsp pepper.
- Mix until smooth. Add more milk as needed to obtain desired consistency, and adjust seasoning with salt and pepper to taste.
- Serve immediately or keep warm over low heat, stirring occasionally, until ready to serve. Top with green part of green onions for garnish.
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