Irish Colcannon Mashed Potatoes with Kale (Printable)
Creamy mashed potatoes with sautéed kale and scallions. A hearty Irish side dish, vegetarian and gluten-free.
# What You 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 Steps:
01 - Place potatoes in a large pot and cover with cold salted water. Bring to a boil, reduce heat, and simmer for 15-20 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 3-4 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 to pot. Mash thoroughly until smooth and lump-free.
05 - Stir in warm milk and butter mixture, followed by cooked kale and most of scallions. Mix well and season generously with salt and pepper.
06 - Transfer to serving bowl, top with remaining scallions and a knob of butter, and serve hot.
# Expert Tips:
01 -
- The butter pools in little golden lakes across the surface, creating these incredible flavor pockets that make each bite slightly different from the last.
- Its incredibly adaptable to whatever greens you have wilting in your fridge drawer, turning potential waste into the most satisfying side dish youll make all week.
02 -
- Overworking the potatoes releases too much starch and results in a gluey texture, so mash just until smooth then switch to a gentle folding motion when adding other ingredients.
- The colcannon should be thick enough that a wooden spoon stands up in it, but still creamy enough to melt in your mouth, finding this balance is the secret to perfect texture.
03 -
- When reheating leftover colcannon, add a splash of cream and dot with butter before covering with foil in a low oven, which restores the creamy texture perfectly without drying out the edges.
- For the ultimate flavor boost, brown the butter slightly before adding it to the milk, creating nutty, caramelized notes that elevate the entire dish from homey to restaurant-worthy.