why make this recipe
Colcannon is a warm, creamy mash with greens and butter. It is simple, filling, and full of homey flavor. Make this recipe when you want a quick side that comforts and pairs well with many mains. If you like classic, rich sides, you might also enjoy this classic Southern pecan pie recipe for a sweet finish.
introduction
Irish Colcannon mixes soft mashed potatoes with leafy greens and butter. It comes from old Irish home cooking. The dish is easy to make and works for weeknights or holidays. The texture is creamy and the taste is mild, so kids and adults often like it.
how to make Irish Colcannon
Peel and boil the potatoes until soft. While they cook, wilt the chopped kale in butter. Warm the milk and the rest of the butter without boiling. Drain the potatoes well, mash them, then stir in the warm milk mixture. Fold in the cooked kale and sliced green onions. Season with salt and pepper. Serve right away with a little extra butter in a well on top.
Ingredients :
- 2 lbs Russet or Yukon Gold potatoes (peeled and cut into 1-inch chunks)
- 1 tsp salt (for boiling water)
- 6 tbsp unsalted butter (divided)
- 4 cups kale (stems removed and finely chopped)
- 1 cup whole milk or heavy cream
- 4 green onions (scallions) (thinly sliced)
- Salt and freshly ground black pepper (to taste)
Directions :
- Place the peeled and chunked potatoes in a large pot. Cover with cold water and add 1 tsp of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender.
- Drain the potatoes thoroughly and return them to the hot, empty pot for one minute to allow any excess water to evaporate.
- While the potatoes cook, melt 3 tbsp of butter in a large skillet over medium heat. Add the chopped kale and cook until wilted, about 3-5 minutes. Set aside.
- In a small saucepan, gently warm the milk and the remaining 3 tbsp of butter until the butter is melted. Do not bring to a boil.
- Mash the hot potatoes until smooth. Gradually pour in the warm milk mixture, stirring until you reach the desired consistency. Gently fold in the cooked kale and sliced green onions.
- Season generously with salt and pepper to taste. Serve immediately, creating a well in the center for an extra pat of butter if desired.
how to serve Irish Colcannon
Serve hot as a side dish. Make a small well in the center and add a pat of butter to melt on top. It goes well with roasted meats, sausages, or a simple stew. You can also serve it with boiled ham or fish.
how to store Irish Colcannon
Cool the colcannon to room temperature. Put it in an airtight container and refrigerate for up to 3 days. To reheat, warm gently on the stove with a splash of milk or cream and stir until smooth. Do not refreeze after reheating.
tips to make Irish Colcannon
- Use starchy potatoes like Russet or Yukon Gold for a fluffy mash.
- Drain potatoes well to avoid watery mash.
- Warm the milk and butter before adding to keep the potatoes hot and smooth.
- Wilt the greens just until soft to keep color and flavor.
- Taste and season at the end so salt and pepper are balanced.
variation (if any)
- Swap kale for cabbage or spinach for a milder taste.
- Use bacon bits or cooked pancetta for a smoky flavor.
- Add grated cheddar to make it richer and cheesier.
- Replace milk with half-and-half for extra creaminess.
FAQs
Q: Can I use frozen kale?
A: Yes. Thaw and drain it well, then squeeze out excess water before folding into the potatoes.
Q: Can I make colcannon without dairy?
A: Yes. Use olive oil or a dairy-free butter and unsweetened plant milk warmed before adding.
Q: How do I keep colcannon from getting gluey?
A: Mash gently and avoid overworking the potatoes. Use a potato masher instead of a food processor.
Q: Can I add other herbs?
A: Yes. Chopped parsley or chives work well and add fresh flavor.
Irish Colcannon
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: Irish
- Diet: Vegetarian
Description
A classic Irish dish made of creamy mashed potatoes mixed with leafy greens and butter.
Ingredients
- 2 lbs Russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1 tsp salt (for boiling water)
- 6 tbsp unsalted butter (divided)
- 4 cups kale, stems removed and finely chopped
- 1 cup whole milk or heavy cream
- 4 green onions, thinly sliced
- Salt and freshly ground black pepper, to taste
Instructions
- Place the peeled and chunked potatoes in a large pot, cover with cold water, and add 1 tsp of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until fork-tender.
- Drain the potatoes thoroughly and return them to the hot, empty pot for one minute to allow any excess water to evaporate.
- While the potatoes cook, melt 3 tbsp of butter in a large skillet over medium heat. Add the chopped kale and cook until wilted, about 3-5 minutes. Set aside.
- In a small saucepan, gently warm the milk and the remaining 3 tbsp of butter until the butter is melted. Do not bring to a boil.
- Mash the hot potatoes until smooth. Gradually pour in the warm milk mixture, stirring until you reach the desired consistency.
- Gently fold in the cooked kale and sliced green onions.
- Season generously with salt and pepper to taste. Serve immediately, creating a well in the center for an extra pat of butter if desired.
Notes
For a richer flavor, consider adding grated cheddar or using half-and-half instead of milk.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg
