This Irish colcannon recipe combines creamy mashed potatoes with kale, onions and cream. It's easy, can be made ahead, and is vegetarian. This authentic recipe is a simple side dish and a great way to add more greens to your dinner table. Serve hot with a pat of melted butter for your St. Patrick's Day party or an Irish themed meal.
- 8 medium russet potatoes, peeled and cut into eighths (1.28 kg)
- 5 tablespoons unsalted butter (reserve 1 tablespoon for garnish) (71g)
- 1 cup green onions, cut on the diagonal in 1/4 inch pieces (45g)
- 6 cups kale, pre-washed, cut in small pieces (402g)
- 1 cup heavy whipping cream (236 ml)
- 2 teaspoons salt, or to taste
- 1/8 teaspoon garlic powder
- 1/8 teaspoon white pepper
- Peel and cut the potatoes into eighths. Put the potatoes into a pot of cold salted water, cover, and bring to a boil. Reduce heat and simmer until fork tender, about 15 minutes. Drain well, then place in the bowl of a stand mixer and whip with the paddle attachment until fairly smooth. Resist the temptation to add anything to the potatoes while mixing.
- Wash the green onions and cut both the green and white parts on a diagonal into 1/4 inch pieces. Measure out 6 cups of kale, discarding any wilted pieces.
- Melt the butter in a pot over medium heat, then add the kale and cook for 5 minutes. The greens will shrink a lot. Add the green onions and cook for 2 minutes, then reduce the heat to medium low. Pour in the cream and heat through.
- Add the cream, kale, and onion mixture to the whipped potatoes. Add white pepper, garlic powder, and salt to taste. Stir until well combined, then transfer to a serving bowl.
- Serve hot. Make a small well in the center of mound of colcannon with a spoon. Place a tablespoon of butter in it and watch it melt. Eat from the outside in with each spoonful dipped in the melted butter.
- Yukon gold, red, or russet would be good choices for the potatoes.
- Category: Side dish
- Method: Stove top
- Cuisine: Irish
Keywords: Colcannon Kale, Champ food, Irish food