Irish Colcannon Mashed Potatoes (Printable Version)
Creamy mashed potatoes combined with sautéed kale and scallions for a flavorful side.
# What You'll Need:
→ Vegetables
01 - 2 pounds russet or Yukon Gold potatoes, peeled and cut into chunks
02 - 4 cups kale, stems removed and finely chopped
03 - 4 scallions, thinly sliced
04 - 2 cloves garlic, minced
→ Dairy
05 - 4 tablespoons unsalted butter
06 - 3/4 cup whole milk
07 - Salt and freshly ground black pepper, to taste
# Method:
01 - Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 15–20 minutes.
02 - While the potatoes cook, melt 2 tablespoons of butter in a large skillet over medium heat. Add the kale and sauté for 3–4 minutes until wilted and tender. Add the scallions and garlic, and cook for 1 minute more. Remove from heat.
03 - Drain the potatoes well and return to the pot. Add the remaining 2 tablespoons butter and mash until smooth.
04 - Gradually stir in the warm milk, mixing until creamy and smooth.
05 - Fold in the sautéed kale and scallion mixture. Season generously with salt and pepper.
06 - Serve hot, with an extra pat of butter on top if desired.
# Chef's Tips:
01 -
- This humble dish transforms ordinary ingredients into something extraordinary with almost zero effort
- The combination of creamy potatoes and slightly bitter kale creates a perfect balance that keeps everyone coming back for seconds
- It comes together in under an hour but tastes like it simmered all day
02 -
- Cold milk can make your potatoes gummy, so take the extra minute to warm it up first
- Do not use a food processor or electric mixer for the potatoes or they will turn into glue
- The kale should be completely tender before you mix it in, so taste it and cook it longer if needed
03 -
- Start your potatoes in cold water so they cook evenly all the way through
- Leave a few small lumps in your mashed potatoes rather than making them perfectly smooth