Kale Colcannon
The comforting Irish mash that's good for the soul.
- Prep time: 15 minutes
- Cook time: 30 minutes
Colcannon is Ireland on a plate: creamy potatoes, leafy greens, generous butter, and a touch of golden onion. A grandma's recipe that warms up chilly evenings and pairs beautifully with roast meat—or stands proudly on its own with a good chunk of bread.
Ingredients
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butter
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kale
-
milk
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onions
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pepper
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potatoes
-
salt
Recipe steps
Cook the potatoes
Peel the potatoes and cut them into quarters. Drop them into a large pot of boiling salted water and cook until tender, about 20 minutes. Drain, reserving the cooking water.
Mash the potatoes
Transfer the potatoes to a large bowl. Mash them with a potato masher or ricer. Add 2 tablespoons of butter, the milk, salt, and pepper. Mix gently until you get a smooth, creamy mash.
Prepare the kale
Drop the kale into the reserved potato cooking water. Cook for 6 to 8 minutes until tender. Drain well and roughly chop.
Sauté the onions
Meanwhile, melt the remaining 2 tablespoons of butter in a skillet over medium-high heat. Add the sliced onions and cook until lightly golden, about 5 minutes.
Assemble the colcannon
Fold the chopped kale and golden onions into the mash. Mix gently to combine everything evenly. Serve piping hot with a knob of butter on top if you’re feeling indulgent.
Tips and variations
- No kale? Savoy cabbage or even spinach will work just fine.
- For a richer version, stir in some cream or scatter crispy bacon bits on top.
- The Irish traditionally make a little well in the center to let a generous knob of butter melt into a golden pool.
Anti-waste tips
Kale stems are often tossed out unnecessarily. Slice them thinly and sauté with a bit of garlic and olive oil for a crunchy side dish, or toss them into a soup.
