Description
A beloved recipe in Irish cuisine, this easy colcannon recipe combines creamy mashed potatoes with sautéed kale and green onions, all mixed with butter and spices for plenty of flavor. Serve it as a hearty side with corned beef or beef stew, or eat it on its own with Irish soda bread! Naturally gluten-free, it can easily be made dairy-free too.
Ingredients
- 2 pounds russet potatoes
- 1 cup chopped kale leaves
- 3 tablespoons chopped green onions (white part)
- 3 tablespoons chopped green onions (green part)
- 1 cup milk
- 1/2 teaspoon ground nutmeg
- 4 tablespoons butter, divided
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Cook Potatoes Until Tender: Peel and wash the potatoes, then cut the potatoes into small cubes. Place them in a medium pot, cover with cold water and boil for 20 minutes until they are fork-tender.
- Sauté Green Onions: While the potatoes are cooking, melt two tablespoons of butter in a skillet. Add the chopped green onions and sauté over low heat for 4 minutes.
- Cook Kale Until Tender: Add the kale, stir, and cook for another 3-4 minutes until softened but still bright green.
- Mash Potatoes with Milk Butter and Spices: Drain the potatoes once fully cooked. Add half of the milk, butter, nutmeg, and black pepper. Use the back of a fork or a potato masher to mash the potatoes, gradually adding the remaining milk until smooth.
- Add Sautéed Veggies: Stir in the sautéed kale and green onions. Mix well to combine.
- Season to Taste: Mix well, taste, and adjust salt and pepper if needed.
- Garnish and Enjoy: Serve with the remaining two tablespoons of butter on top and chopped green onions.
Notes
Potatoes: For the creamiest texture, I recommend using starchier potatoes such as Russet potatoes.
Kale: Traditionally, Irish colcannon can be made with either kale or cabbage. In this recipe, we’re using kale because I like the bright green contrast against the pale yellow mashed potatoes.
Green Onions: Adding a bit of green onions adds extra flavor and color. Alternatively, you may also use fresh chopped chives if you prefer.
Milk: I used regular whole milk. However, if you are lactose-intolerant, go ahead and use an unsweetened non-dairy milk (such almond milk, cashew milk, oat milk, rice milk, or soy milk).
Spices: I used ground nutmeg and ground black pepper to add extra flavor to this colcannon recipe. Feel free to add extra condiments such as garlic powder or onion powder if you prefer.
Butter: I used regular butter. However, if you are lactose-intolerant, go ahead and use dairy-free butter (vegan butter) instead.
Storing: To store, place the cooled colcannon mashed potatoes in an airtight container and store in the refrigerator for up to 4 days. Reheat in the microwave for a few minutes until hot before eating.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Side Dish
- Method: Stovetop
- Cuisine: Irish
