Irish Colcannon with Kale (Print version)
Rustic mashed potatoes with sautéed kale and butter, a comforting Irish side dish full of flavor.
# What you'll need:
→ Vegetables
01 - 2 lbs floury potatoes, peeled and cut into chunks
02 - 4 cups kale, ribs removed and finely chopped
03 - 2 scallions, thinly sliced
→ Dairy
04 - 4 tbsp unsalted butter, plus extra for serving
05 - 1/2 cup whole milk
06 - Salt and freshly ground black pepper, to taste
# How to make it:
01 - Place potatoes in a large pot and cover with cold salted water. Bring to a boil, reduce heat, and simmer for 15-20 minutes until fork-tender.
02 - Melt 2 tbsp butter in a large skillet over medium heat. Add chopped kale and cook for 4-5 minutes until tender and bright green. Stir in scallions and cook for 1 minute longer.
03 - Drain potatoes well and return to pot. Add milk and remaining 2 tbsp butter. Mash until smooth and creamy.
04 - Fold sautéed kale and scallions into mashed potatoes. Season generously with salt and pepper.
05 - Transfer to serving bowl and make a small well in center. Add extra knob of butter to melt on top before serving.
# Expert suggestions:
01 -
- Its the perfect marriage of creamy potatoes and earthy greens, creating way more flavor than plain mashed potatoes ever could
- This dish comes together in under an hour but tastes like something that simmered all day long
02 -
- Dry your potatoes well after draining—waterlogged potatoes make gluey mash, and nobody wants that disappointment
- Warm your milk before adding it to the potatoes so you dont cool everything down right at the end
03 -
- Use a potato ricer if you have one—its practically cheating how smooth it makes everything
- Dont skip the well in the center, that melting butter is basically the whole point of colcannon