Colcannon with Kale

Colcannon with Kale is a classic Irish side dish that combines creamy mashed potatoes with tender greens for a flavorful and hearty addition to any meal. Whether you’re making it for a holiday, St. Patrick’s Day, or a simple weeknight dinner, this dish is a delicious twist on traditional mashed potatoes.

Ingredients

• Russet potatoes – I also love this recipe made with gold potatoes. Any fluffy potato will work. Avoid waxy potatoes like red skinned taters.
• Salted butter – You can use unsalted butter but adjust the seasoning before serving.
• Garlic – Please use fresh garlic!
• Baby kale – Hard stems removed. You can also use spinach or cabbage – it all works!
• Half and half cream – Or use heavy whipping cream for extra creaminess.
• Scallions – A few green onions really perk this dish up! I love the subtle onion flavor.
• Salt and pepper
• Parsley or chives – For garnish.

How To Make Colcannon with Kale

1. Peel the potatoes and cut them into 2-inch pieces. Place them in a Dutch oven and cover with cold water, about an inch above the potatoes. Add 1 ½ tablespoons of salt, bring to a boil, and then reduce to a simmer. Cook until the potatoes are fork-tender, about 15 minutes.
2. Drain the potatoes and set them aside.
3. Melt the butter over medium heat. Add the kale, ½ teaspoon of salt, and pepper. Cook, stirring often, for about 8 minutes until the kale softens.
4. Set aside 1/4 cup of the chopped scallions for garnish. Add the remaining scallions and garlic to the pot with the kale, stirring for about 2 minutes until the garlic becomes fragrant.
5. Lower the heat to medium-low, pour in the half-and-half, and cook for 2 to 3 minutes until heated through.
6. Return the potatoes to the pot and mash everything together until well combined.
7. Transfer to a serving dish, add extra butter if desired, and sprinkle with the reserved scallions.

Step-By-Step Process

Chef Jenn’s Tips

• Russet potatoes create a fluffier mash, while Yukon Gold gives a smoother, creamier consistency.
• Swap out the kale for cabbage if preferred.
• Make extra—this dish tastes even better the next day!

Recommended

Make It A Meal

Colcannon with Kale pairs well with corned beef, roasted chicken, or grilled salmon. It’s also a great side for hearty stews or any of your favorite main dishes.

Storage

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a little milk or cream to maintain its creamy texture. Freezing isn’t recommended, as it may alter the texture of the potatoes.

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Colcannon with Kale

I love how creamy and comforting Colcannon with Kale is! This traditional Irish dish blends fluffy mashed potatoes with tender kale, butter, and a touch of cream for a rich and satisfying side. Perfect for St. Patrick’s Day or whenever you need a hearty, cozy dish!

Course Side Dish

Cuisine Irish

Keyword Colcannon, Colcannon with Kale, Irish side dish, mashed potatoes with kale, traditional Irish food

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 282kcal

Author Chef Jenn

Ingredients

• 2 pounds russet potatoes
• 6 tablespoons salted butter
• 2 cloves garlic finly chopped
• 4 cups baby kale chopped
• 1 cup half and half cream or use heavy whipping cream for extra creaminess
• 4-5 scallions finely chopped and divided
• salt and pepper to taste
• parsley or chives for garnish

Instructions

• Peel the potatoes and cut them into 2-inch pieces. Place them in a Dutch oven and cover with cold water, about an inch above the potatoes. Add 1 ½ tablespoons of salt, bring to a boil, and then reduce to a simmer. Cook until the potatoes are fork-tender, about 15 minutes.
• Drain the potatoes and set them aside.
• Melt the butter over medium heat. Add the kale, ½ teaspoon of salt, and pepper. Cook, stirring often, for about 8 minutes until the kale softens.
• Set aside 1/4 cup of the chopped scallions for garnish. Add the remaining scallions and garlic to the pot with the kale, stirring for about 2 minutes until the garlic becomes fragrant.
• Lower the heat to medium-low, pour in the half-and-half, and cook for 2 to 3 minutes until heated through.
• Return the potatoes to the pot and mash everything together until well combined.
• Transfer to a serving dish, add extra butter if desired, and sprinkle with the reserved scallions.

Notes

Chef Jenn’s Tips

• Russet potatoes create a fluffier mash, while Yukon Gold gives a smoother, creamier consistency.
• Swap out the kale for cabbage if preferred.
• Make extra—this dish tastes even better the next day!

Nutrition

Serving: 1serving | Calories: 282kcal | Carbohydrates: 31g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 44mg | Sodium: 131mg | Potassium: 762mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1973IU | Vitamin C: 24mg | Calcium: 109mg | Iron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.