Colcannon (Irish Mashed Potatoes)

Colcannon (Irish Mashed Potatoes)

So simple and so good, this traditional Irish colcannon recipe combines fluffy, buttery mashed potatoes with cooked kale into a truly marvelous mash.

Adapted from Ireland's famed Ballymaloe Cookery School in Shanagarry, Ireland.

Prep Time15

Cook Time25

Servings: 6 people

Calories: 336kcal

Print Pin Save

Ingredients

▢ 3 pounds russet potatoes (about 5 medium-large)
▢ 10 ounces baby kale (see notes for substituting cabbage)
▢ 7 tablespoons good Irish butter, such as Kerrygold, divided
▢ 2 scallions, white and green parts, sliced very thin
▢ 8 ounces (1 cup) whole or reduced-fat milk
▢ Kosher salt (I use Diamond Crystal)
▢ Fresh-ground black pepper

Instructions

Scrub and peel the russet potatoes. Cut the russets in half and boil them in well-salted water in a large pot until fork tender. Drain the potatoes in a colander and return them to the pot. Cook off any residual water.
PRO TIP: Some schools of thought say to boil potatoes with the skins on, which does have its merits, such as holding in starch. But it's simpler this way, saves you from having to peel hot potatoes by hand, and tastes just as good. Plus, halving the potatoes' size reduces the cook time.
While the russet potatoes are boiling, heat the milk until hot, but not boiling. Set aside.
Meanwhile, heat a wide skillet with 2 tablespoons of butter over medium heat. Add the kale and cook, stirring often, until wilted and well cooked and any residual moisture has cooked out. You may need to add the kale in a few additions. Give the cooked kale a nice pinch of salt (I use about 1/4 teaspoon here) and taste for seasoning.
TIP: If you're using cabbage, you can use this same method.
Add 4 tablespoons of butter and most of the sliced green onions. Mash the potatoes using a potato masher until fluffy and soft. Stir in the hot milk and season with salt and pepper. (I add about 1 to 1 1/2 teaspoons of Kosher salt.)
Stir in the cooked kale and mix until it is evenly distributed in the potatoes. Spoon the colcannon into a serving bowl. Top with the remaining sliced green onions and the final tablespoon of butter on top. Serve hot.

Notes

Irish colcannon recipe notes and substitutions

If you prefer to substitute cabbage instead of kale, you will need a one-pound head of Savoy cabbage, sliced very thin. Cabbage has greater moisture content than kale, so you may have to cook it a bit longer, until the excess water has evaporated.

You can also use Yukon gold potatoes in Irish colcannon, which are commonly found in the United States. If you are in Ireland, you would have better luck using Ballymaloe's recommended Golden Wonders or Kerr's Pink potatoes as substitutions.

Leftovers taste great reheated the next day. Leftover colcannon can be reheated in the microwave, or in a pot with a splash of milk stirred in. Store in an airtight container in the fridge.

Nutrition

Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.