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A steaming bowl of creamy Irish Colcannon, made with mashed potatoes, kale, and green onions, sits on a rustic wooden table.

Ultimate Irish Colcannon

This authentic Irish Colcannon recipe transforms simple potatoes and kale into a soul-satisfying, creamy, and hearty side dish. It features fluffy mashed potatoes folded with tender greens and scallions, finished with a traditional well of melting butter. It's a cherished classic, perfect for cozy meals and representing a piece of Irish culinary heritage.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Side Dish
Cuisine: Irish
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large bunch curly kale or green cabbage about 8 oz / 225g
  • 1 cup whole milk or half-and-half
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: Extra butter for the well
  • Optional: Crispy cooked bacon or ham, chopped
  • Optional: A handful of fresh chives, chopped

Equipment

  • Large pot
  • Colander
  • Potato masher or ricer
  • Large skillet or saucepan
  • Small saucepan
  • Mixing Spoon
  • Warm serving bowl

Method
 

  1. Place the peeled, chunked potatoes in a large pot and cover with cold, well-salted water.
  2. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
  3. Drain the potatoes thoroughly in a colander and let them steam-dry for 1-2 minutes to remove excess moisture.
  4. Return the potatoes to the warm pot and mash them until smooth using a potato ricer or masher.
  5. While the potatoes cook, heat a large skillet over medium heat. Add 1 tablespoon of the butter.
  6. Add the finely chopped kale or cabbage. If using kale, add a couple tablespoons of water to help it wilt. Cook, stirring often, for 5-7 minutes until tender and vibrant green.
  7. Stir in the sliced scallions and cook for another minute until softened. Remove from heat.
  8. In a separate small saucepan, gently warm the milk or half-and-half over low heat until just warm, not boiling.
  9. Pour the warm milk into the mashed potatoes. Add the remaining 3 tablespoons of butter. Season generously with salt and pepper, then stir vigorously until creamy, smooth, and light.
  10. Gently fold in the cooked kale and scallions until evenly distributed throughout the potatoes.
  11. Taste and adjust the seasoning with more salt and pepper if needed.
  12. Transfer the colcannon to a warm serving bowl. Use the back of a spoon to make a well in the center and add extra pats of butter if desired. Serve immediately.

Notes

For the fluffiest mash, use starchy potatoes like Russets and let them steam-dry after draining. Warming the milk before adding prevents the potatoes from becoming gummy. You can prepare the mashed potatoes and cooked greens separately up to a day ahead; store in the fridge and combine when reheating. Traditional toppings include a well of melting butter, crispy bacon, or fresh chives. Colcannon pairs perfectly with roasted ham, corned beef, stews, or can be a main course with a fried egg on top.