Name: Colcannon Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Irish
Ingredients: 5 medium Yukon Gold potatoes, peeled and cut into 2″ pieces; Kosher salt, for boiling and seasoning; 6 tbsp butter, divided; 4 scallions, white parts thinly sliced, greens sliced into 1-inch pieces; 3 cloves garlic, crushed and chopped; 1 large bunch kale, stemmed and sliced into 1/2″ ribbons; 3/4 cup milk; 1/2 cup heavy cream; Freshly ground black pepper, to taste

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Introduction

Colcannon is a comforting Irish dish that combines creamy mashed potatoes with sautéed kale and scallions. It’s rich, flavorful, and perfect as a hearty side or a simple meal on its own.

A white plate with a blue rim holds creamy mashed potatoes mixed with dark green leafy pieces, likely kale or spinach. The mashed potatoes form a rough circular mound with a small well in the middle, filled with melted golden butter that glistens and pools. There are specks of black pepper sprinkled over the dish, adding texture and contrast. A spoon rests on the right side of the plate on a white marbled surface with a blue checkered cloth nearby. The overall look is rich and comforting with soft, smooth textures and vibrant green accents. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 medium Yukon Gold potatoes, peeled and cut into 2″ pieces
Kosher salt

6 tbsp. butter, divided
4 scallions, white parts thinly sliced, greens sliced into 1-inch pieces

3 cloves garlic, crushed and chopped
1 large bunch kale, stemmed and sliced into 1/2″ ribbons

3/4 cup milk
1/2 cup heavy cream
Freshly ground black pepper

Instructions

Step 1: In a large pot, cover the peeled and chopped potatoes with water and season generously with kosher salt. Bring to a boil and cook until the potatoes are very soft, about 10 to 15 minutes. Drain and return the potatoes to the pot.
Step 2: While the potatoes cook, melt 4 tablespoons of butter in a large pot over medium heat. Add the sliced white parts of the scallions and chopped garlic. Cook until they begin to soften and become fragrant, about 2 minutes.
Step 3: Add the sliced kale, milk, and heavy cream to the pot with the scallions and garlic. Cook for about 4 minutes, stirring frequently, until the milk comes to a simmer and the kale wilts.

Step 4: Use a potato masher to mash the kale mixture into the drained potatoes until smooth and well combined. Season with salt and freshly ground black pepper to taste.
Step 5: Serve the colcannon topped with the remaining 2 tablespoons of butter and more cracked black pepper if desired.

Tips & Variations

For a richer flavor, try using half-and-half instead of milk or add a bit of grated cheddar cheese on top before serving.

If kale isn’t your favorite, substitute with savoy cabbage or spinach for a different texture.
To add a smoky twist, stir in some cooked bacon bits or smoked paprika.

Storage

Store leftover colcannon in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally and adding a splash of milk if needed to restore creaminess.

How to Serve

A white plate with a blue rim holds a creamy mashed potato dish mixed with dark green leafy vegetables and chopped green stems. The mashed potatoes are pale yellow in color with a soft, slightly chunky texture. In the center, melted golden butter pools, sprinkled with black pepper. A silver spoon rests on the right edge of the plate, partly sunk into the mash. The plate sits on a blue and white cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, Yukon Gold gives a creamy texture, but you can also use Russet potatoes. Just note that Russets may be fluffier while Yukon Golds are creamier.

Can I make colcannon ahead of time?

Yes, you can prepare it a day ahead and reheat it before serving. Just keep it covered tightly and add a little milk while reheating to keep it creamy.