Irish Colcannon Recipe
Irish · Side dish · 45 min total
A classic Irish comfort dish of creamy mashed potatoes blended with tender kale or cabbage and scallions, perfect for St. Patrick's Day or a cozy side.
15
min prep
min prep
30
min cook
min cook
6
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 2 lbs russet potatoes, peeled and quartered
- 4 tbsp unsalted butter
- 1/2 cup whole milk, warmed
- 1/2 cup heavy cream, warmed
- 1 tsp salt, plus more for water
- 1/4 tsp black pepper
- 4 cups kale or green cabbage, finely chopped
- 4 scallions, thinly sliced (white and green parts)
Instructions
- Place potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes.
- While potatoes cook, melt 1 tbsp butter in a large skillet over medium heat. Add kale and scallions; cook, stirring, until wilted and tender, about 5 minutes. Season with a pinch of salt and pepper; set aside.
- Drain potatoes well and return to the pot. Mash until smooth. Add remaining 3 tbsp butter, warm milk, and warm cream; mash or beat until creamy. Season with salt and pepper to taste.
- Fold in the cooked kale and scallions until evenly distributed. Serve hot with extra butter on top if desired.
Tips
- For extra richness, use half-and-half instead of milk.
- Leftovers can be reheated in a skillet with a little butter.
- Colcannon can be made a day ahead; reheat gently with a splash of milk.
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