Irish Colcannon Mashed Potatoes

The first time I made colcannon, I was living in a drafty apartment with the most charmingly ancient radiator that hissed and clanked while I cooked. My Irish neighbor had mentioned how her grandmother made it every Monday without fail, and something about that rhythm appealed to me. When I took that first bite, the way the butter pooled into little valleys in the potatoes and the kale provided this perfect gentle bite, I understood why this dish has survived generations. It is not fancy food but it is honest food, the kind that makes you feel better even before you have finished eating.

Last St. Patricks Day, I made a massive batch for friends who had never tried Irish comfort food beyond pub fries. They were skeptical about kale in their mashed potatoes, but the silence that fell over the table when they took their first bites was absolutely comical. One friend actually asked if there was some secret ingredient I was hiding, and when I told her it was just good butter and patience, she looked at me like I had revealed a magic trick. Now they request it for every gathering, proof that the simplest foods often create the strongest memories.

Ingredients

• 2 pounds russet or Yukon Gold potatoes: I have found that Yukon Golds give you a naturally creamier texture, but russets work beautifully if you like a fluffier potato
• 4 cups kale, stems removed and finely chopped: The kale needs to be tender, so do not skip removing those tough stems or you will regret every chewy bite
• 4 scallions, thinly sliced: These add a gentle onion flavor that does not overpower the dish, and the green parts make it look gorgeous
• 2 cloves garlic, minced: This is optional but I never skip it because it adds a subtle warmth that makes everything taste more complete
• 4 tablespoons unsalted butter: Use real butter here, and consider splurging on a high quality European style butter if you can find it
• 3/4 cup whole milk: Warm your milk before adding it to the potatoes for the smoothest results, though I have used cold milk in a pinch and survived
• Salt and freshly ground black pepper: Be generous with the seasoning because potatoes absorb salt like nobody is business

Instructions

Get your potatoes going:

Place your potato chunks in a large pot and cover them with cold salted water, bringing everything to a boil before reducing to a gentle simmer for about 15 to 20 minutes until they are completely tender.

Cook the kale while you wait:

Melt 2 tablespoons of butter in a large skillet over medium heat, add your chopped kale and sauté for 3 to 4 minutes until it is perfectly wilted, then toss in the scallions and garlic for just one more minute.

Mash those potatoes:

Drain your potatoes well and return them to the hot pot, adding the remaining 2 tablespoons of butter before mashing until they are as smooth as you like them.

Make it creamy:

Gradually stir in the warm milk, mixing gently until everything is combined and creamy, being careful not to overwork the potatoes.

Bring it all together:

Fold in your sautéed kale and scallion mixture until everything is well distributed, then season generously with salt and pepper.

Serve it up:

Plate the colcannon while it is piping hot, adding an extra pat of butter on top if you are feeling indulgent because you absolutely should.

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There was this one Tuesday evening when I was feeling completely drained from work, and I made colcannon just for myself. Standing at the stove, mashing the potatoes and watching the steam rise up, I felt this strange sense of connection to all the other people throughout history who have made this exact same simple meal in their own kitchens. Sometimes the most ordinary recipes are the ones that carry the most weight.

Making It Your Own

I have discovered that substituting cabbage for the kale gives you a more traditional version that my neighbor swears by, though I personally love the slight bitterness that kale brings to the party. You can also use cream instead of milk if you want something even richer, though I find that unnecessary on most days. The beauty of this dish is how forgiving it is, so feel free to play around with the proportions until you find your perfect version.

What To Serve With Colcannon

This dish pairs beautifully with roasted lamb, glazed ham, or even just some simple grilled sausages for a weeknight dinner that feels special. I have also served it alongside roasted chicken and even fish, though some traditionalists might raise an eyebrow at that. It is hearty enough to stand on its own as a vegetarian main if you add a simple salad or some crusty bread to soak up any extra butter.

Storage and Reheating

Leftovers keep well in the refrigerator for up to three days, though I have been known to eat colcannon for breakfast straight from the container. When reheating, add a splash of milk and gently warm it in a saucepan over low heat, stirring occasionally to prevent sticking. The microwave works in a pinch, but you will lose some of that lovely creamy texture.

• Freezing is not recommended because the dairy can separate and the potatoes become grainy
• If your reheated colcannon seems too thick, add warm milk one tablespoon at a time until it loosens up
• A fresh pat of butter on top of reheated leftovers brings everything back to life beautifully

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May your colcannon always be creamy and your table always be full of the people you love.

Recipe FAQs

→ What type of potatoes work best?

Russet or Yukon Gold potatoes are ideal for a creamy, smooth mash due to their starchy texture.

→ Can I substitute kale with another green?

Yes, cabbage makes a traditional alternative that adds a slightly different texture and flavor.

→ How do I prevent watery mashed potatoes?

Drain potatoes thoroughly and mash while hot, adding warm milk gradually to control consistency.

→ Is sautéing the kale necessary?

Sautéing softens the kale and enhances its flavor, reducing bitterness and improving texture.

→ Can this dish be made dairy-free?

Use plant-based butter and milk substitutes to keep the dish creamy without dairy.