Irish Colcannon Mashed Potatoes (Print View)
Creamy mashed potatoes with kale and scallions, a comforting Irish side for any meal.
# What You Need:
→ Vegetables
01 - 2 pounds russet or Yukon Gold potatoes, peeled and cut into chunks
02 - 4 cups kale, stems removed and finely chopped
03 - 4 scallions, thinly sliced
04 - 2 cloves garlic, minced
→ Dairy
05 - 4 tablespoons unsalted butter
06 - 3/4 cup whole milk
07 - 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 over high heat, then reduce to a simmer. Cook until fork-tender, about 15–20 minutes.
02 - While the potatoes cook, melt 2 tablespoons of butter in a large skillet over medium heat. Add the kale and sauté for 3–4 minutes until wilted and tender. Add the scallions and garlic, and cook for 1 minute more. Remove from heat.
03 - Drain the potatoes well and return to the pot. Add the remaining 2 tablespoons butter and mash until smooth.
04 - Gradually stir in the warm milk, mixing until creamy and smooth.
05 - Fold in the sautéed kale and scallion mixture. Season generously with salt and pepper. Serve hot, with an extra pat of butter on top if desired.
# Expert Tips:
01 -
- The way buttery creaminess meets the slight earthiness of kale creates this perfect balance that keeps you going back for just one more spoonful
- It transforms ordinary mashed potatoes into something that feels special enough for Sunday dinner but simple enough for Tuesday night
02 -
- Cold milk or butter will make your potatoes gummy and dense so warm everything before adding it to the pot
- Don't rush the kale cooking step because undercooked kale has this tough chewy texture that ruins the whole experience
03 -
- Use a potato ricer if you want restaurant-smooth results without any lumps
- Make a well in the center of your colcannon and fill it with melted butter for the traditional Irish presentation