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Creamy Colcannon Potatoes with kale and green onions in a white bowl.

Creamy Colcannon Potatoes

Creamy Colcannon Potatoes are the ultimate Irish comfort food, featuring luxuriously smooth mashed potatoes folded with sautéed kale and green onions, all topped with a pool of nutty browned butter. This recipe ensures a foolproof, velvety texture and layers of savory flavor in every bite. It's a humble, hearty side dish that promises to be the star of any meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Side Dish
Cuisine: Irish
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 1 tablespoon kosher salt, plus more for seasoning
  • 1 bunch green onions scallions
  • 4 cups finely chopped curly kale or green cabbage
  • 3/4 to 1 cup whole milk or warm heavy cream
  • Freshly ground black pepper, to taste

Equipment

  • Large pot
  • Colander
  • Large Skillet
  • Small saucepan
  • Small pan for browning butter
  • Potato ricer, food mill, or potato masher
  • Wooden spoon or rubber spatula
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Place the peeled and cubed potatoes in a large pot. Cover with cold water by about 1 inch and add 1 tablespoon of kosher salt.
  2. Bring the pot to a boil over high heat, then reduce to a steady simmer. Cook for 15-20 minutes, or until the potatoes are extremely tender when pierced with a fork.
  3. While the potatoes cook, melt 4 tablespoons of the butter in a large skillet over medium heat. Add the sliced green onions and cook for 1 minute until fragrant.
  4. Add the chopped kale or cabbage to the skillet. Season with a pinch of salt and pepper. Sauté, stirring often, until the greens have wilted and become tender, about 5-7 minutes. Set aside.
  5. In a small saucepan, gently warm the milk or cream over low heat until just warm (do not boil).
  6. In another small pan, melt the remaining 4 tablespoons of butter. Let it cook until it turns a fragrant, nutty brown color, then remove from heat.
  7. Drain the cooked potatoes very well and return them to the hot, dry pot. Let them sit for 1 minute to steam off excess moisture.
  8. Mash the potatoes until smooth using a potato ricer, food mill, or masher.
  9. Gradually pour in the warm milk or cream, stirring gently until fully incorporated and creamy.
  10. Fold the sautéed greens and green onions into the creamy potatoes until evenly distributed. Taste and season generously with more salt and black pepper as needed.
  11. Transfer the colcannon to a serving bowl. Make a well in the center and pour the browned butter into it. Serve immediately.

Notes

For the creamiest texture, always warm your dairy before adding it to the potatoes and let the drained potatoes steam in the hot pot for a minute to evaporate moisture. The browned butter topping is highly recommended for incredible depth of flavor. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of milk. Variations include adding crispy bacon, shredded cheddar cheese, a tablespoon of whole grain mustard, or a pinch of nutmeg. For a dairy-free version, use unsweetened plant-based milk and vegan butter or olive oil.