Colcannon with Kale

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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!

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Cuisine: Irish

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

Servings: 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