Irish Colcannon Mashed Potatoes with Kale (Printable version)
Creamy mashed potatoes with sautéed kale and scallions. A traditional Irish comfort dish that's easy to make and perfect for any meal.
# What You'll Need:
→ Vegetables
01 - 2 lbs russet or Yukon Gold potatoes, peeled and cut into chunks
02 - 7 oz kale, stems removed, leaves chopped
03 - 4 scallions, thinly sliced
→ Dairy
04 - 1/2 cup whole milk
05 - 4 tablespoons unsalted butter, plus extra for serving
06 - Salt and freshly ground black pepper to taste
# How to Prepare:
01 - Place potatoes in a large pot and cover with cold salted water. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes until tender when pierced with a fork.
02 - While potatoes cook, bring a separate pot of salted water to a boil. Add kale and cook for 3 to 4 minutes until just tender. Drain well, squeezing out excess moisture, and set aside.
03 - In a small saucepan, heat milk and butter together over low heat until butter melts completely.
04 - Drain cooked potatoes and return them to the pot. Mash thoroughly until smooth and lump-free.
05 - Stir in the warm milk and butter mixture, followed by cooked kale and most of the scallions. Mix well and season generously with salt and pepper.
06 - Transfer to a serving bowl, top with remaining scallions and a knob of butter, and serve hot.
# Expert advice:
01 -
- The butter pooling in the little well you make with your spoon creates this magical moment when you take each bite.
- Its incredibly adaptable to whatever greens you have on hand I promise nobody will notice if you substitute spinach in a pinch.
02 -
- Dont skip the step of returning the drained potatoes to the hot pot for a minute they need to steam dry or youll end up with watery colcannon.
- I once overcooked the kale until it was army-green and bitter now I set a timer for exactly 3 minutes to keep it vibrant.
03 -
- The perfect colcannon has distinct layers of flavor rather than being uniformly mixed keep some texture in your kale and fold rather than stir vigorously.
- When reheating, a splash of cream and a fresh knob of butter will make leftover colcannon taste freshly made.