Irish Colcannon Mashed Potatoes (Printable)
Creamy mashed potatoes combined with sautéed kale and scallions for a comforting side dish.
# What You'll Need:
→ Vegetables
01 - 2 pounds russet or Yukon Gold potatoes, peeled and cut into chunks
02 - 4 cups kale, stems removed and finely chopped
03 - 4 scallions, thinly sliced
04 - 2 cloves garlic, minced
→ Dairy
05 - 4 tablespoons unsalted butter
06 - 3/4 cup whole milk
07 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to a simmer. Cook until fork-tender, about 15 to 20 minutes.
02 - While the potatoes cook, melt 2 tablespoons of butter in a large skillet over medium heat. Add the kale and sauté for 3 to 4 minutes until wilted and tender. Add the scallions and garlic, and cook for 1 minute more. Remove from heat.
03 - Drain the potatoes well and return to the pot. Add the remaining 2 tablespoons butter and mash until smooth.
04 - Gradually stir in the warm milk, mixing until creamy and smooth.
05 - Fold in the sautéed kale and scallion mixture. Season generously with salt and pepper.
06 - Serve hot, with an extra pat of butter on top if desired.
# Expert Tips:
01 -
- The way the creaminess balances with the slight bite of kale makes every spoonful interesting, not just heavy
- It comes together in under an hour but tastes like something that simmered all afternoon
- Even people who swear they hate kale end up asking for seconds
02 -
- Cold milk creates lumps in mashed potatoes every single time, so warm it slightly before mixing
- Overworking the potatoes can make them gluey, so stop mashing as soon as they're smooth
- The kale needs to be completely wilted or you'll have chewy strings throughout your silky mash
03 -
- Using a ricer instead of a masher gives you the smoothest, most restaurant-like texture
- Letting the butter come to room temperature before mashing helps it incorporate faster