Colcannon Recipe
This quick and easy Colcannon recipe combines creamy mashed potatoes with sautéed kale and green onions. You’ll need just five key ingredients and 30 minutes to make this traditional Irish comfort food.
Servings: 6 people
Ingredients
- 2 1/2 lb russet potatoes peeled and chopped
- Salt to taste
- 4 tablespoons unsalted butter plus more for serving
- 2 cups kale chopped and stems removed
- 2 tablespoons green onions chopped
- ¾ cup half-half cream
Instructions
- Place the chopped potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potatoes are fork-tender, about 15–20 minutes.
- While the potatoes are cooking, melt 2 tablespoons of butter in a large skillet over medium heat.
- Add the chopped kale and cook, stirring occasionally, until wilted and tender, about 3–4 minutes. Stir in the green onions and cook for another minute. Remove from heat and set aside.
- Drain the cooked potatoes and return them to the pot. Let them sit for a minute to allow excess moisture to evaporate.
- Add the remaining 3 tablespoons of butter and the half-and-half cream to the potatoes. Mash until smooth and creamy.
- Fold the sautéed kale and green onions into the mashed potatoes, mixing until well combined.
- Transfer the colcannon to a serving dish. Top with an extra pat of butter and serve warm.
Notes
- Chop the potatoes into similar-sized pieces so they cook evenly.
- It’s best to use unsalted butter and gradually add kosher salt to taste.
- Be sure to remove the tough inner stem of the kale before chopping it.
- To store: Keep leftover colcannon in an airtight container in the refrigerator for up to 4 days.
- To reheat: Warm it on the stovetop or microwave until heated through. Stir in a splash of milk if the colcannon is too thick.
Nutrition
Serving: 1/6 | Calories: 266kcal | Carbohydrates: 39g | Protein: 5g | Fat: 3g | Cholesterol: 32mg | Sodium: 612mg | Potassium: 128mg | Fiber: 3g | Sugar: 2g