Colcannon with Kale
This traditional Irish recipe for mashed potatoes with fresh, green onion, buttery kale and cheddar will complete your St. Patrick’s Day meal! Serve it with a hearty stew, corned beef hash, pot roast or bangers, and don’t forget a big slap of butter on top!
Servings: 8 people
Calories: 302kcal
Equipment
- 1 pot - large enough for 3 pounds of potatoes
- 1 cutting board and sharp knife
- 1 sauté pan
- 1 colander or strainer
- 1 spatula or mixing spoon
- 1 potato masher
- 1 cheese grater
Ingredients
- 3 lbs. Yukon gold potatoes - not peeled
- 4 cups kale - chopped
- 10 green onions - ½ cup sliced
- 1 cup heavy cream
- 1 cup sharp white cheddar - grated
- 4 tbsp. salted butter
- salt & pepper - to taste
Instructions
- Slice 3 pounds Yukon gold potatoes into 6ths. Place them in a pot of cold water and boil until fork tender. About 20-30 minutes.
- While potatoes boil, slice ½ cup green onions, making sure to use all of the white part, and some of the green. Chop 4 cups of kale after removing the leaves from the stems. Discard the stems. Grate 1 cup sharp white cheddar cheese.
- In a sauté pan, add 4 tbsp. butter. Add sliced green onion and sauté for 3 minutes. Add chopped kale, using a spatula or spoon to push and coat it in the butter while it wilts. You may have to add kale in 2 batches. Sauté for about 3 minutes more. Once wilted, turn off the heat.
- Once the potatoes are ready, strain and return them to the pot. Add 1 cup heavy cream and 1 cup shredded cheese. Mash ingredients together. Once mashed, add wilted kale and green onions to the potatoes. Stir until combined. Season with salt and pepper to taste.
- Optionally plop a nice big dollop of butter on top and serve.
Notes
If you like your potatoes extra creamy or cheesy, feel free to add ½ cup more cream or even a full cup more of cheese.
You don’t need to peel Yukon gold potatoes, but if you substitute with russet potatoes, make sure to peel them first.
This recipe will stay fresh in a sealed, refrigerated container for 3-4 days.
To reheat, bake uncovered in a baking dish at 350 F. (175 C.) for 20 minutes.
See post for detailed instructions with photos of the process.
Nutrition information is an estimate.
Nutrition
Serving: 8oz. | Calories: 302kcal | Carbohydrates: 33g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 86mg | Potassium: 904mg | Fiber: 6g | Sugar: 3g | Vitamin A: 4122IU | Vitamin C: 68mg | Calcium: 138mg | Iron: 2mg