Irish Colcannon Mashed Potatoes with Kale

The first time I made colcannon was on a particularly cold autumn evening when the wind rattled our windows. I'd come home from the farmers market with a bundle of kale so vibrant it seemed to glow against the gray day outside. There's something magical about the way butter pools in the hollow of properly made colcannon, creating what my Irish neighbor calls "a little lake of gold."

Last St. Patricks Day, my kitchen filled with laughter as friends gathered around the table, passing the colcannon bowl back and forth until it was scraped clean. Someone started humming an old Irish tune while we ate, and without planning it, we ended up sharing stories late into the night, the empty colcannon dish sitting forgotten at the center of it all.

Ingredients

• Russet or Yukon Gold potatoes: Yukon Golds are my preference for their naturally buttery flavor, but I discovered that a mix of both varieties creates the perfect balance between fluffy and creamy.
• Kale: Curly kale holds its texture better than flat varieties when folded into hot potatoes, giving you those lovely green ribbons throughout.
• Scallions: The mild onion flavor permeates the dish without overpowering it, and I always set some aside for garnish to add a fresh pop of color and bite.
• Whole milk and butter: Please dont skimp here, I once tried making it with low-fat milk and the difference was noticeable, the richness is essential to authentic colcannon.

Instructions

Prepare the potatoes:

Start with cold salted water when boiling your potatoes, it allows them to cook evenly from the inside out. Youll know theyre done when a fork slides in easily but they dont fall apart entirely.

Cook the kale:

The quick blanching is crucial here, just enough to tenderize without losing that vibrant green. I like to squeeze handfuls of the drained kale over the sink, watching the water trickle through my fingers until the leaves are just damp.

Warm the dairy:

Heating the milk and butter together isnt just convenient, its essential for keeping your potatoes hot and preventing that gluey texture that comes from adding cold liquids. The smell of butter melting into warm milk might be one of the most comforting kitchen aromas.

Master the mash:

Work quickly while the potatoes are still steaming, they absorb the liquid better when hot. I mash in a rhythmic motion, turning the pot as I go to ensure no lumps hide in the corners.

Combine with care:

Fold everything together with purpose but gentleness, you want distinct ripples of green throughout rather than a uniform mixture. The potatoes should remain the star with the kale and scallions playing supporting roles.

Serve with style:

Make a small well in the center of each serving for an extra pat of butter to melt. Watching that golden pool form is part of the colcannon experience, and dragging each bite through it is pure pleasure.

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One evening when I was feeling particularly low, I made colcannon just for myself, spooning it into my favorite bowl and taking it to the couch wrapped in a blanket. With each comforting bite, I felt the tension in my shoulders release, and by the time I reached the buttery pool at the bottom of the bowl, my troubles seemed smaller somehow. Thats when I understood why certain foods are called comfort food.

Traditional Variations

After chatting with an elderly Irish gentleman at my local pub, I learned that some regions in Ireland make colcannon with cabbage instead of kale, creating an equally delicious but distinctly different dish. He described his mothers version, which included a hidden well of cream in the center rather than butter, a revelation that sent me straight back to my kitchen to experiment with both methods.

Serving Suggestions

While researching traditional Irish meals, I discovered that colcannon isnt just for St. Patricks Day, but was historically served on Halloween with small coins or trinkets hidden inside for children to find. Now I serve it alongside sausages or Irish stew on chilly evenings, finding the combination particularly satisfying when rain taps against the windows and we need something substantial to ward off the cold.

Storage and Reheating

I once made a double batch for just this reason, curious if the flavors would deepen overnight like a good stew, and was delighted to find the reheated colcannon even more flavorful the next day. The secret is adding a splash of fresh milk and a new pat of butter when reheating to revive the creaminess.

• Store leftovers in an airtight container in the refrigerator for up to three days.
• When reheating, add a tablespoon of milk per cup of colcannon to prevent dryness.
• For the best texture, reheat gently over low heat rather than using the microwave.

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Every time I make colcannon, I think of how such simple ingredients transform into something greater than their parts. Its a reminder that good cooking isnt always about complexity but about care and attention to the details.

Recipe Q&A

→ Can I prepare Colcannon ahead of time?

Yes, you can prepare Colcannon a few hours in advance and reheat it gently before serving. Store it in an airtight container in the refrigerator. When reheating, add a splash of milk and butter to restore creaminess, warming it over low heat or in the microwave.

→ What type of potatoes work best for Colcannon?

Russet or Yukon Gold potatoes are ideal for this dish. Russets are starchy and fluffy when mashed, while Yukon Golds offer a naturally buttery flavor and creamy texture. Avoid waxy potatoes like red potatoes, which don't mash as smoothly.

→ How do I make Colcannon vegan?

Simply substitute the whole milk and unsalted butter with plant-based alternatives such as oat milk, almond milk, or coconut milk, and vegan butter. The flavor and texture will remain delicious while accommodating a vegan diet.

→ What can I serve with Colcannon?

Colcannon pairs beautifully with roasted meats, grilled sausages, pan-fried fish, or roasted chicken. It also works wonderfully as part of a vegetarian spread alongside roasted vegetables and crusty bread.

→ Can I add other vegetables to this dish?

Absolutely. Chopped cooked bacon adds wonderful flavor, while leeks make a delicious alternative to scallions. You can also incorporate other greens like spinach or cabbage, or add roasted garlic for extra depth.

→ Why is my Colcannon watery?

Excess moisture typically comes from not draining the kale thoroughly enough after cooking. Always squeeze out any excess liquid before adding it to the potatoes. Make sure to drain the potatoes well too, and use the right milk-to-potato ratio for your preferred consistency.