Irish Colcannon with Kale

The first time I encountered colcannon was during a damp November evening in a tiny Dublin pub, where the steaming bowl arrived with a melting well of butter in the center. I had expected ordinary mashed potatoes, but the vibrant flecks of kale and the gentle bite of scallions transformed humble ingredients into something extraordinary. That dinner taught me how simple additions can elevate comfort food into something memorable.

Last winter, my sister dropped by unexpectedly with a bag of kale from her garden and stories about how even hardy greens struggle in frost. We made a double batch of colcannon while chatting about our grandmother potato dishes, standing over the stove as the kitchen filled with the scent of butter and warming vegetables. She admitted later that she had been skeptical about kale in mashed potatoes until she took her first bite.

Ingredients

• Floury potatoes: Yukon Gold or Russet varieties break down beautifully and absorb the milk and butter without becoming gummy
• Kale: Remove the tough ribs and chop finely so it incorporates seamlessly into the potatoes
• Scallions: Thinly sliced, they add a mild onion flavor that brightens the rich dish
• Unsalted butter: Use high quality butter since the flavor really shines through simple ingredients
• Whole milk: Warm it slightly before adding to prevent cooling down the mashed potatoes
• Salt and pepper: Season generously at each layer to build depth of flavor

Instructions

Boil the potatoes:

Place potato chunks in cold salted water and simmer until fork tender, about 15 to 20 minutes

Prepare the kale:

Melt half the butter in a skillet and cook the chopped kale until tender and bright, then add scallions for the final minute

Mash the base:

Drain potatoes thoroughly and return to the pot, adding milk and remaining butter before mashing until smooth

Combine everything:

Fold the sautéed kale and scallions gently into the mashed potatoes and season well with salt and pepper

Serve with style:

Transfer to a serving bowl, create a small well in the center, and add an extra knob of butter to melt on top

Save

My youngest daughter used to call the butter well the treasure spot and would carefully scoop around it to save the golden center for last. Those small traditions around food are what make cooking feel personal and worth repeating year after year.

Making It Your Own

Savoy cabbage works beautifully as an alternative to kale and brings a slightly sweeter flavor that some people prefer. You can also combine both greens for variety and texture.

Perfect Pairings

This dish shines alongside roasted meats, Irish sausages, or even as a satisfying vegetarian main with a simple green salad. The creamy texture balances well with anything crispy or roasted.

Storage and Reheating

Colcannon keeps well in the refrigerator for up to three days and actually develops deeper flavors as it sits. Reheat gently with a splash of milk to restore the creamy texture without drying it out.

• Add a fresh knob of butter when reheating to revive the richness
• Stir occasionally to prevent a skin from forming on top
• For crisping edges, transfer to a baking dish and broil briefly before serving

Save

There is something deeply satisfying about a dish that takes humble ingredients and transforms them into comfort food worth lingering over. I hope this colcannon finds its way into your own family traditions.

Questions & Answers

→ What type of potatoes work best for this dish?

Floury potatoes such as Yukon Gold or Russet are ideal for creating a smooth, creamy texture.

→ Can I substitute kale with another green?

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

→ How is the kale prepared to keep its bright color?

The kale is sautéed briefly in butter until tender and vibrant green, preserving its fresh flavor and texture.

→ Is this dish suitable for gluten-free diets?

Yes, it naturally contains no gluten ingredients, making it appropriate for gluten-free meals.

→ What are good serving suggestions?

This hearty side complements roast meats or traditional Irish sausages perfectly.

→ How can I make a dairy-free version?

Replace butter and milk with plant-based alternatives to create a vegan-friendly variation.