Irish Colcannon with Kale (Printable version)
Creamy potatoes combined with sautéed kale and butter create a rustic, comforting Irish side dish.
# What you need:
→ Vegetables
01 - 2 lbs floury potatoes, peeled and cut into chunks
02 - 4 cups kale, ribs removed and finely chopped
03 - 2 scallions, thinly sliced
→ Dairy
04 - 4 tbsp unsalted butter, plus extra for serving
05 - 1/2 cup whole milk
06 - Salt and freshly ground black pepper, to taste
# How to make it:
01 - Place the potatoes in a large pot and cover with cold salted water. Bring to a boil, reduce heat, and simmer for 15–20 minutes or until fork-tender.
02 - Meanwhile, melt 2 tbsp butter in a large skillet over medium heat. Add the chopped kale and cook for 4–5 minutes until tender and bright green. Stir in the scallions and cook for 1 minute longer. Remove from heat.
03 - Drain the potatoes well and return them to the pot. Add the milk and remaining 2 tbsp butter. Mash until smooth and creamy.
04 - Fold in the sautéed kale and scallions. Season generously with salt and pepper.
05 - Transfer the colcannon to a serving bowl and make a small well in the center. Add an extra knob of butter to melt on top before serving.
# Expert tips:
01 -
- The way melting butter creates those irresistible little pools in the center makes everyone at the table fight for the first spoonful
- Kale adds brilliant color and nutrients without any bitter aftertaste, transforming humble potatoes into something that feels like a proper celebration
02 -
- Starting potatoes in cold water ensures even cooking, while dropping them into boiling water leaves you with mushy outsides and raw centers
- Warm milk absorbs into the potatoes much more readily than cold, preventing that unappealing gluey texture
03 -
- Keep the pot covered while the potatoes cook to maintain even temperature and prevent the top ones from drying out
- Use a potato ricer if you want restaurant-perfect smoothness, though a good old-fashioned masher gives lovely texture that feels more rustic and honest