Colcannon
Creamy Irish mashed potatoes swirled with sautéed kale and scallions — the ultimate St. Patrick's Day comfort side dish.
Ingredients
- 2 lbrusset potatoes(peeled and cut into chunks)
- 3 cupkale(ribs removed, roughly chopped)
- 6 wholescallions(thinly sliced)
- 6 tbspunsalted butter
- 0.5 cupwhole milk(warm)
- 1 tspkosher salt
- 0.5 tspblack pepper
📝 Make Ahead
Prepare up to 24 hours ahead. Reheat covered in a 350°F oven, adding a splash of warm milk to loosen. Stir gently before serving.
Instructions
- Peel and cut potatoes into 1-inch chunks. Place in a large pot, cover with cold salted water, and bring to a boil. Cook for 15 to 20 minutes until fork-tender.
- While potatoes cook, melt 2 tablespoons of butter in a skillet over medium heat. Add kale and cook, stirring, for 3 to 4 minutes until wilted. Add scallions and cook 1 minute more.
- Drain potatoes thoroughly. Return to pot and mash with remaining 4 tablespoons of butter and warm milk until smooth and creamy. Do not overmix.
- Fold sautéed kale and scallions into the mashed potatoes. Season with salt and pepper to taste.
- Serve hot with an extra pat of butter in the center of each portion.
💡 Pro Tips
Use starchy russet potatoes for the fluffiest mash. Warm the milk before adding it to prevent the potatoes from cooling and going gluey. Finish with a generous knob of butter melted in a well at the center of the serving dish for authentic presentation.
📜 History
Colcannon has been a staple of Irish cooking since at least the early 18th century, when it appears in historical records as an everyday dish of mashed potatoes combined with cabbage or kale. Because both potatoes and leafy greens were abundant and affordable in Ireland, colcannon became a deeply practical and beloved comfort food across all classes. In Ireland it is also traditionally eaten at Halloween, when small trinkets such as coins or thimbles are hidden inside as fortune-telling charms.
Also pairs well with:
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