Colcannon Mashed Potatoes Kale (Printable Version)

A comforting Irish classic: creamy mashed potatoes expertly blended with tender sautéed kale, scallions, and rich butter.

# What You Need:

→ Potatoes

01 - 2 lbs floury potatoes (e.g., Yukon Gold or Russets), peeled and cut into chunks

→ Greens

02 - 7 oz kale, stems removed, chopped
03 - 4 scallions (spring onions), thinly sliced

→ Dairy

04 - 7 tbsp unsalted butter, divided
05 - ½ cup whole milk

→ Seasonings

06 - 1 tsp salt, plus more to taste
07 - Freshly ground black pepper, to taste

# How-To:

01 - Place the potatoes in a large pot and cover completely with cold water. Add 1 teaspoon of salt and bring to a rolling boil. Reduce the heat and simmer until the potatoes are fork-tender, typically 15–20 minutes.
02 - While the potatoes cook, melt 3½ tablespoons of the unsalted butter in a large skillet over medium heat. Add the chopped kale and sauté for 3–4 minutes, or until it has wilted and become tender. Stir in the thinly sliced scallions and cook for an additional 1–2 minutes. Remove from heat and set aside.
03 - Thoroughly drain the cooked potatoes and return them to the same pot. Mash vigorously until they are smooth and fluffy, ensuring no lumps remain.
04 - Gently warm the whole milk until it is hot but not boiling. Add the warm milk and the remaining butter to the mashed potatoes, mixing until completely creamy and well incorporated.
05 - Carefully fold the sautéed kale and scallion mixture into the creamy mashed potatoes. Season generously with additional salt and freshly ground black pepper to taste, adjusting as needed.
06 - Serve the colcannon immediately while hot, optionally topped with an extra pat of butter for added richness.

# Expert Tips:

01 -
  • It's like a warm hug in a bowl, perfect for chasing away those cold weather blues.
  • You'll be amazed at how such simple ingredients can transform into something so incredibly satisfying and flavorful.
02 -
  • Never, ever over-mash your potatoes; it breaks down the starches too much and can turn your delightful fluff into a gummy mess.
  • A little trick I swear by warming the milk before adding it to the mashed potatoes prevents cooling them down and helps maintain that light, airy texture.
03 -
  • Always taste your Colcannon before serving and don't be afraid to adjust the salt and pepper; proper seasoning elevates every bite.
  • For the best presentation and a last burst of flavor, make a small well in the center of your served Colcannon and melt a final pat of butter in it.

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