A recipe for Colcannon (Irish Mashed Potatoes)! Mashed potatoes are combined with greens and scallions for quite the delicious side.
Colcannon is an Irish dish traditionally made from mashed potatoes and kale (or cabbage). It is such a delicious and easy way to use up leftover greens and/or potatoes!
The dish may optionally also contain scallions (which I added), leeks, chives, or other types of onion. Simply boil the potatoes until tender, then peel and mash with the sautéed greens, milk, salt, and pepper.
Transfer the still hot mashed potatoes to a bowl and make a well in the center. Place an additional piece of butter in the well and allow it to melt.
I especially like this quote in The Irish Cookbook by Carla Blake. She states, “Serve in a hot dish, with the butter melting into a golden pool in a slight hollow in the centre, oozing across each helping as it is spooned to the waiting plates!”
In Ireland, Colcannon is especially popular around Halloween. Learn more about the Halloween traditions surrounding Colcannon from Irish American Mom.
A Few Colcannon Tips
I used kale in this recipe, but it can easily be swapped for finely shredded green cabbage. Some recipes boil the greens instead of sautéing them. If boiling, simply mix the 4 tablespoons (60 grams) butter into the potatoes with the milk.
Make sure the potatoes are boiled until completely tender, then mash them with a hand masher. Do not use a food processor. This will cause a more whipped, gummy texture.
I kept the finely chopped scallions raw and simply mixed them into the potatoes. If desired, you can cook them for 1-2 minutes with the kale until lightly softened.
Heat the milk before adding to the potatoes. This will help with the texture and keep everything hot enough to melt the extra butter when serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Looking for more Irish recipes?
Try my:
Colcannon (Irish Mashed Potatoes) Recipe
Adapted from Cate’s World Kitchen
Colcannon (Irish Mashed Potatoes)
Ingredients
- 2 pounds (1 kilogram) russet or other floury potatoes about 5 large potatoes
- 12 ounces (340 grams) green curly kale
- 1 cup (240 milliliters) hot milk
- 4 tablespoons (60 grams) Irish butter plus more for serving
- 4 scallions finely chopped
- salt and white or freshly ground black pepper to taste
Instructions
- Place the potatoes in a large pot and cover with cold water. Season with about 1/2 teaspoon salt. Cover the pot and bring to a boil. Reduce to a low boil and cook until the potatoes are completely tender, 20-30 minutes.
- Gently remove the tender potatoes from the water and set aside to drain.
- While the potatoes are boiling, remove the thick stems from the kale. Finely slice the leaves.
- In a large skillet, melt the butter over medium heat. Add the sliced kale and cook, stirring often, until wilted, about 3-5 minutes.
- If desired, add the scallions and cook for another 1-2 minutes, until starting to soften. Remove the pan from heat.
- Peel the still warm potatoes and place in a large bowl. Add the sautéed greens with any remaining butter and the hot milk. Mash until combined. Season with salt and pepper to taste.
- Transfer the mashed potatoes to a bowl while still hot and make a well in the center.
- Place an additional piece of butter in the center of the well and serve immediately.
joyweesemoll
Hopped over from Carole’s Chatter, Food on Friday. This looks great! A terrific way to eat some of those greens!
Tara
Thanks!