Traditional Colcannon Mashed Potatoes Kale (Printable)

Creamy mashed potatoes combined with sautéed kale and scallions, a classic Irish comfort dish. Hearty and flavorful side.

# What You Need:

→ Potatoes

01 - 2 lbs floury potatoes (e.g., Yukon Gold or Russets), peeled and cut into chunks

→ Greens

02 - 7 oz kale, stems removed, chopped
03 - 4 scallions (spring onions), thinly sliced

→ Dairy

04 - 7 tbsp unsalted butter, divided
05 - ½ cup whole milk

→ Seasonings

06 - 1 tsp salt, plus more to taste
07 - Freshly ground black pepper, to taste

# Steps:

01 - Place the cut potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt and bring to a boil. Reduce heat to a simmer and cook until the potatoes are tender, approximately 15–20 minutes.
02 - While potatoes cook, melt 3½ tablespoons of butter in a large skillet over medium heat. Add the chopped kale and sauté for 3–4 minutes until wilted and tender. Stir in the thinly sliced scallions and cook for an additional 1–2 minutes. Set the cooked greens aside.
03 - Once tender, drain the cooked potatoes thoroughly and return them to the pot. Mash them vigorously until smooth and fluffy.
04 - Gently warm the milk until it is hot but not boiling. Add the warm milk and the remaining butter to the mashed potatoes, mixing until the colcannon is creamy.
05 - Fold the sautéed kale and scallion mixture into the creamy mashed potatoes. Season with additional salt and freshly ground black pepper to your preference.
06 - Serve the colcannon hot, optionally with an extra pat of butter on top.

# Expert Advice:

01 -
  • It's like a warm hug on a plate, delivering ultimate comfort without a fuss.
  • You'll be amazed how such simple ingredients can create such a rich, satisfying dish that quickly became a weeknight staple.
02 -
  • Never over-mash your potatoes; it can activate too much starch and turn them gluey, which is a texture nobody wants.
  • Adding *warm* milk and butter makes a huge difference; cold dairy can cool down your potatoes and make them harder to incorporate smoothly.
03 -
  • For the silkiest, lump-free colcannon, use a potato ricer instead of a traditional masher; it creates an impossibly light texture.
  • Don't be shy with the seasoning; taste and adjust often, as perfectly seasoned potatoes are the difference between good and unforgettable.

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