Irish Colcannon Mashed Potatoes

The first time I encountered colcannon was during a rainy November in a tiny Dublin pub, where the bartender's mother made it fresh in the back kitchen. Something about that combination of velvety potatoes and earthy kale felt like being wrapped in a warm wool blanket on a damp day. Now whenever gray skies roll in, my kitchen automatically starts filling with that same buttery, comforting aroma.

Last St. Patrick's Day, I made three huge batches for friends who had never tried Irish comfort food beyond soda bread. Watching someone take that first bite, eyes widening at how something so simple could taste so deeply satisfying, reminded me why I fell hard for this dish. One friend actually stood over the stove finishing what remained in the pot.

Ingredients

• 2 pounds russet or Yukon Gold potatoes: I've found Yukon Golds mash up creamier without needing as much dairy, though russets give you that classic fluffy texture
• 4 cups kale, stems removed and chopped: The kale needs to be tender, so remove those tough stems completely or you'll get unpleasant chewy bits
• 4 scallions, thinly sliced: Use both the white and green parts for a gentle onion flavor throughout
• 2 cloves garlic, minced: Optional, but I always add it because garlic makes everything better
• 4 tablespoons unsalted butter: Split this between the kale and the potatoes for maximum butter distribution
• 3/4 cup whole milk: Warm the milk before adding it to prevent those pesky lumps from forming
• Salt and freshly ground black pepper: Potatoes can handle a generous hand with the seasoning, so dont be shy

Instructions

Get the potatoes going:

Place your potato chunks in a large pot and cover with cold, salted water. Bring everything to a boil over high heat, then drop it down to a gentle simmer. Let them cook until a fork slides through easily, about 15 to 20 minutes.

Sauté the greens:

While the potatoes work, melt 2 tablespoons butter in a large skillet over medium heat. Toss in the chopped kale and cook for 3 to 4 minutes until wilted and tender. Add the scallions and garlic and cook just 1 minute more.

Mash it all together:

Drain the potatoes well and return them to the warm pot. Add the remaining 2 tablespoons butter and mash until smooth, then gradually stir in the warm milk. Fold in that beautiful kale mixture and season generously with salt and pepper.

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My grandmother used to hide a thimble in the colcannon on Halloween, an old Irish tradition that supposedly promised marriage to whoever found it. We never did that part, but the simple ritual of gathering around a bowl of something so fundamentally comforting became its own kind of magic.

Making It Your Own

Substituting cabbage for kale gives you the more traditional version, and I actually love the sweetness that cabbage brings. Sometimes I'll add a handful of grated sharp cheddar if I'm feeling extra indulgent, though purists might argue that's crossing a line.

What to Serve Alongside

This dish was practically born to sit beside roasted lamb or a good glazed ham. On meatless nights, I'll top it with a poached egg and call it dinner, letting that golden yolk create its own sauce as it breaks.

Making Ahead

You can prep everything hours ahead, but I've learned that colcannon is best served the moment it's made. If you must reheat leftovers, add a splash of milk and warm it gently over low heat.

• Mash the potatoes earlier in the day but keep the kale separate until serving time
• A little extra butter on top helps prevent a skin from forming if you need to keep it warm
• Leftovers actually make incredible potato cakes the next morning, fried in butter until crispy

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There's something deeply honest about a dish that relies on such humble ingredients to deliver so much comfort. Maybe that's exactly what makes it feel like home.

Recipe FAQs

→ What type of potatoes work best for this dish?

Russet or Yukon Gold potatoes are ideal due to their creamy texture when mashed, resulting in smooth, fluffy potatoes perfect for blending with greens.

→ Can I substitute kale with another vegetable?

Cabbage is a traditional alternative that offers a similar texture and mild flavor, making it a great substitute for kale in this dish.

→ How should I cook the kale and scallions for best texture?

Sauté the kale over medium heat for 3-4 minutes until wilted but still tender, then add scallions and cook briefly to preserve their fresh flavor.

→ Is it necessary to peel the potatoes before cooking?

Peeling helps achieve a smoother mashed texture; however, leaving skins on can add additional nutrients and a rustic feel if desired.

→ What dairy alternatives can be used for a plant-based version?

Plant-based butters and unsweetened plant milks like oat or almond milk can replace traditional dairy while maintaining creaminess.