Colcannon

Colcannon is the Irish side dish you didn’t know you needed. If you want to upgrade your St. Patrick’s Day spread and make it feel even more authentic, colcannon is the way to go. Colcannon is a traditional Irish dish made of creamy mashed potatoes and some green veggies. Typically, you'll find cabbage or kale, paired with some green aromatics like leeks and chives. Here, we opt for a scallion and kale combo for vibrant color and deeper, nuttier flavors. Whatever your choice of mix-ins, this classic Irish side dish adds a boost of green to whatever it’s served with—corned beef and cabbage, anyone?

What People Are Saying:
"So good! I love the addition of the kale to the creamy mashed potatoes. Made this alongside some corned beef and cabbage for some friends and they absolutely loved it." - winelant89

"This was amazing. I served it to about 15 people for a family dinner and everyone raved." - HelgaM

How To Make Colcannon

INGREDIENTS

• Yukon Gold Potatoes: While you can use any potatoes you have for this dish, we prefer Yukon Golds because of their silky creaminess and superior mashability.
• Butter: Butter adds richness and fat that emulsifies with the potatoes to create the ultimate creamy texture.
• Scallions: Scallions add the perfect sharp bite to this dish that balances out the richness from the butter and milk.
• Garlic: Garlic brings a new level of umami flavor to this colcannon that gives it a deeper, more interesting flavor.
• Kale: We love using Tuscan kale for this recipe because it is more tender, so it cooks down easier than other types of kale! If you prefer to go the more traditional route, use cabbage instead.
• Whole Milk: Whole milk adds richness while also thinning out these potatoes so they can get whipped into creamy perfection.
• Heavy Cream: A touch of heavy cream is the secret behind making this colcannon a melt-in-your-mouth dream.

STEP-BY-STEP INSTRUCTIONS

First, you will need to boil your potatoes. Cover the potatoes with cold water in a large pot and season heavily with salt. Bring to a boil and cook until a fork easily pierces the potatoes, about 10-15 minutes. Drain and remove the potatoes.

In the same pot, melt the butter. Add the scallions and garlic and cook on low heat until they start to soften and smell very fragrant. Make sure to stir frequently while they’re cooking! Add the kale, milk, and cream, and cook for 4 minutes until the milk is starting to simmer and the kale is wilted.

Use a potato masher to mash the kale into the potatoes until they are completely smooth, and there are no lumps left. This might take some arm strength! Season with salt and pepper and serve with the remaining butter.

The full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• Use full-fat. We highly recommend using full-fat cream and whole milk in this recipe—swapping it out for anything else will result in less-than-creamy mashed potatoes.
• Get creative with your veggies. Your options don’t stop at cabbage or kale. Feel free to fold in things like Brussels sprouts, broccoli, or even kimchi!
• Don’t be shy with the seasonings. Like any good mashed potato recipe, these taters benefit from a lot of salt and pepper—taste as you go, but don’t be hesitant to season generously.

Storage

Kept in a clean, air-tight container, these spuds can last for up to 1 week in your fridge.