Irish Colcannon: Buttery Mashed Potatoes Worth Fighting Over
When you mash potatoes, kale, butter, and milk together with the right technique, you get something so deeply comforting it feels like a warm hug. This Irish colcannon is creamy, buttery mashed potatoes folded with wilted curly kale and scallions, finished with a signature pool of melted butter in the center.
- Total Time50 minutes
- Yield6 servings 1x
Ingredients
Units
Scale
The Potatoes
- 2 lbs Yukon Gold potatoes (peeled and sliced 1/2-inch thick)
- 1.25 tsp table salt (plus extra for boiling)
Kale & Mix-ins
- 8 oz curly kale (stems and leaves separated)
- 8 tbsp unsalted butter (divided (6 tbsp for kale, 2 tbsp for serving))
- 1/4 tsp black pepper (freshly ground)
- 8 scallions (sliced thin (about 3/4 cup))
- 1.5 cups whole milk (full-fat only)
Instructions
- Get Those Potatoes Simmering: Place sliced Yukon Golds in a large saucepan with a tablespoon of salt. Cover with cold water by about an inch. Bring to a boil, then simmer over medium heat for 18 to 22 minutes until very tender.
- Cook the Kale in Stages: Melt 6 tablespoons of butter in a skillet over medium heat. Add thinly sliced kale stems, 1 tablespoon of water, salt, and pepper. Cook for 6 to 8 minutes until soft. Add chopped kale leaves and scallions, cooking 1 to 2 minutes until wilted. Pour in the milk, bring to a simmer, then remove from heat and cover to infuse.
- Drain, Dry, and Mash: Drain the potatoes and return them to the pan over low heat for 30 seconds to evaporate excess moisture. Pour the warm milk mixture through a fine-mesh strainer directly over the potatoes, reserving the kale solids. Mash the potatoes to your desired smoothness, then gently fold in the reserved kale-scallion mixture. Season to taste.
- The Butter Well: Transfer the colcannon to a serving bowl. Use the back of a spoon to create a deep well in the center. Drop the remaining 2 tablespoons of butter into the well to create a melting pool. Serve immediately.
Notes
Starting the potatoes in cold water ensures they cook evenly from the outside in. Drying the drained potatoes over low heat for 30 seconds prevents a watery mash and helps them absorb the infused milk perfectly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Cuisine: Irish
Nutrition
- Calories: 310
- Sodium: 520
- Fat: 17
- Saturated Fat: 10
- Carbohydrates: 34
- Fiber: 3
- Protein: 7
