Description
A creamy and comforting Irish classic made with fluffy mashed potatoes, sautéed kale, green onions, garlic, and a swirl of rich butter. This colcannon is a hearty, cozy side perfect for any meal.
Ingredients
Units
Scale
- 3 pounds Russet potatoes, peeled or unpeeled
- Fine sea salt, to taste
- Freshly-ground black pepper, to taste
- 1 bay leaf
- 5 tablespoons butter, divided
- 4 cloves garlic, pressed or minced
- 4 cups (about 2.5 oz) chopped kale, tough stems removed
- 4 green onions, thinly sliced, divided
- 4 ounces cream cheese, room temperature
- 1/2 cup whole milk
Instructions
- Peel and cube potatoes. Place in a large pot with cold water, bay leaf, and salt. Bring to a boil and simmer until fork-tender, 15–20 minutes.
- Meanwhile, in a skillet, melt 2 tablespoons butter. Add garlic and kale, cooking until wilted. Stir in half the green onions, then set aside.
- Drain potatoes and remove bay leaf. Return to warm pot. Add cream cheese, remaining butter, and warm milk. Mash until creamy.
- Gently fold in the kale and onion mixture. Season with salt and pepper to taste.
- Transfer to a bowl, top with an extra pat of butter, and garnish with remaining green onions.
Notes
- Use warm milk and room temperature cream cheese for smooth blending.
- Don’t overwork the potatoes — mash just until smooth.
- Add a sprinkle of nutmeg or chopped bacon for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 290mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg