Irish Colcannon with Kale

The first time I encountered colcannon was during a rainy November in a tiny Dublin pub, where the landlord's wife slid a bowl toward me and simply said this is what real comfort tastes like. That buttery, verdant mash has haunted my kitchen ever since, demanding to be recreated whenever the weather turns grey or spirits need lifting. My own version took years to perfect, mostly because I kept trying to fancy it up when the beauty lies in its humble simplicity. Now it's become the dish my family actually requests over any restaurant meal.

Last St. Patrick's Day, my sister insisted I make triple the batch because her roommate had invited half the neighborhood. I stood at the stove for what felt like hours, mashing potatoes and wilting kale until my arm ached, but watching that crowd fall silent as they took their first bites made every minute worth it. Someone actually asked if I'd secretly been trained by an Irish grandmother, which I took as the highest possible compliment.

Ingredients

• Floury potatoes: Yukon Golds or Russets break down beautifully for that fluffy texture waxy potatoes just can't deliver, and peeling them first saves you from any unpleasant chunks in your final mash
• Fresh kale: Removing those tough ribs is absolutely worth the extra effort, and chopping it finely ensures every forkful gets that gorgeous green throughout rather than in occasional clumps
• Scallions: These add a mild onion sweetness that complements without overpowering, and slicing them thin helps them meld seamlessly into the potatoes
• Unsalted butter: Using unsalted gives you complete control over seasoning, and that extra knob for serving is nonnegotiable for the authentic colcannon experience
• Whole milk: Warmed milk incorporates so much better than cold, creating that luxurious restaurant consistency without any graininess

Instructions

Boil the potatoes until they surrender:

Cover your potato chunks with cold salted water and simmer until a knife slides through them with zero resistance, usually about 15 to 20 minutes, because overcooked potatoes beat undercooked ones every single time

Wilt the kale until it's tender and bright:

Melt half your butter in a skillet over medium heat, add the kale and cook until it's softened but still vibrantly green, then toss in the scallions for just one minute so they mellow without browning

Mash like you mean it:

Drain the potatoes thoroughly and return them to the hot pot to evaporate any remaining moisture, then add the milk and remaining butter before mashing until everything is silky smooth

Bring everything together:

Fold in the kale mixture gently so those green ribbons run throughout like beautiful veins, then taste and season generously because colcannon should never be bland

Create the butter well:

Transfer everything to your serving bowl and use the back of a spoon to make a small depression in the center, dropping in that final knob of butter so it melts into a golden pool

Pin it

My friend's daughter, who usually refuses anything green, ate three helpings at a dinner party last month and then asked if she could take some home for lunch the next day. There's something about the way kale loses its aggressive edge when cooked with butter that makes even the most stubborn vegetable skeptics reconsider their position.

Making It Your Own

Savoy cabbage works beautifully if kale feels too assertive for your taste, and I've even made a version with shredded Brussels sprouts when that's what I had in the fridge. The key is maintaining that ratio of about one part greens to three parts potatoes, which keeps the texture fluffy while still delivering all those nutrients.

Perfect Pairings

Colcannon was practically invented to sit alongside a good banger or roast lamb, but I've happily eaten it as a meal in itself with just a fried egg on top. The way the creamy potatoes catch that runny yolk might actually be better than any traditional pairing I've tried.

Make-Ahead Magic

You can assemble everything up to a day in advance and store it in the refrigerator, though I always bring it to room temperature before reheating gently over low heat with a splash of extra milk. The flavors actually develop overnight, making it an excellent choice for dinner parties when you want minimal last-minute fuss.

• Reheat slowly over gentle heat rather than blasting it in the microwave, which prevents the potatoes from developing that strange rubbery texture
• Add a splash more milk when reheating since the potatoes will have absorbed some during their rest
• Never stir cold colcannon vigorously or it will become gluey and dense instead of remaining light and fluffy

Pin it

There's something profoundly satisfying about a dish that transforms the most ordinary ingredients into something people actually cheer about. This colcannon has become my go-to for whenever I need to feed both bellies and souls.

Recipe FAQs

→ What type of potatoes work best for this dish?

Floury potatoes like Yukon Gold or Russet are ideal for achieving the creamy texture essential to the dish.

→ Can I substitute kale with other greens?

Yes, savoy cabbage or a mix of cabbage and kale can be used to vary the flavor and texture.

→ How is the kale prepared before mixing?

The kale is sautéed with scallions in butter until tender and bright green to soften and enhance its flavor.

→ Is this dish suitable for gluten-free diets?

Absolutely, the ingredients naturally contain no gluten, making it a safe option for gluten-free needs.

→ Are there alternatives for dairy in this dish?

Plant-based butters and milks can replace dairy to accommodate vegan or dairy-free preferences without sacrificing creaminess.