Colcannon Recipe
Colcannon is a traditional Irish dish featuring creamy mashed Yukon Gold potatoes blended with sautéed kale, scallions, and a rich mixture of milk and heavy cream. This comforting and hearty recipe combines rustic flavors with a smooth, velvety texture, perfect as a side dish for any meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Irish
Ingredients
Scale
Potatoes
- 5 medium Yukon Gold potatoes, peeled and cut into 2” pieces
- Kosher salt, for boiling and seasoning
Kale and Scallion Mixture
- 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
Seasoning
- Freshly ground black pepper, to taste
Instructions
- Boil Potatoes: In a large pot, cover the peeled and cut potatoes with water and season generously with kosher salt. Bring to a boil over high heat and cook until the potatoes are very soft and tender, about 10 to 15 minutes. Drain the potatoes well and return them to the pot to keep warm.
- Sauté Vegetables: While the potatoes cook, melt 4 tablespoons of butter in a large pot over medium heat. Add the thinly sliced scallion whites and crushed garlic, cooking until they begin to soften and release their aroma, about 2 minutes. Stir in the shredded kale, followed by the milk and heavy cream. Allow the mixture to cook for approximately 4 minutes, stirring frequently until the milk comes to a simmer and the kale wilts completely.
- Mash and Combine: Using a potato masher, gradually mash the kale and milk mixture into the cooked potatoes until the consistency is smooth and creamy. Season the colcannon generously with kosher salt and freshly ground black pepper to taste.
- Serve: Transfer the colcannon to serving dishes and top with the remaining 2 tablespoons of butter, allowing it to melt on top. Add additional cracked black pepper as desired and serve warm.
Notes
- Ensure the potatoes are cooked until very soft to achieve smooth mash.
- Use Yukon Gold potatoes for their creamy texture; russets can be used but may result in a different consistency.
- Adjust the amount of milk and cream to your desired creaminess.
- For a dairy-free version, substitute milk and cream with plant-based alternatives and use vegan butter.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk to restore creaminess.
Keywords: Colcannon, Irish mashed potatoes, kale, scallions, creamy potatoes, traditional Irish recipe, potato side dish
Find it online: https://thefoodrecipe.com/colcannon-recipe/
