This decadent Colcannon mash is not only perfect on St. Patricks or Halloween. It is perfect for any time of the year. If you love mashed potatoes then you will love this kale and mash packed full of flavour, rich, creamy, simple and delicious.
Serve with my crustless chicken pot pie, oven-baked pork chop or slow-cooked lamb shoulder.
Colcannon Mash Recipe
No holiday celebration is complete without a bowl of good old, mashed potatoes on the table. This traditional Irish mashed potatoes with kale might change your mind about how you serve this side dish forever.
You can’t go wrong on this one except you do not love kale or cabbage. The addition of either of this green vegetable takes the creamy mash to a whole lot of comfort heaven.
That said, the recipe is straight forward a child could make it (under supervision of course) Make mash like you’ll always do, Sautee the green vegetables then fold the two ingredients together. The best side dish is served!!! I told you it is simple right, now let me show you how to make it using my step by step guide.
Why this kale and mashed potato recipe is so good
- It is a great twist to the classic mashed potatoes, perfect for when you need a change, in this case, a delicious one. It is about to be the best mash you’ve ever made.
- Simple and requires minimal prep
- You can trust this colcannon mash recipe, in fact it is about to be on rotation at yours.
- It is rustic but insanely delicious!
- It is perfect for entertaining.
- You can make the mash ahead and add the sauteed vegetable just before you serve
What is colcannon you may ask?
Colcannon is an Irish staple dish that is made with potatoes, milk, cabbage or kale and butter. It is served all year round in Ireland but popular around Halloween. It can be served as a main or side dish and there have been many variations to the dish over the years.
There is also a colcannon song titled the skillet pot and it goes this way
Did you ever make Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make… lyrics from Spotify ‘the black family’
Ingredients
Potatoes: I used Marabel potatoes, it is naturally creamy and buttery in flavour. You can use other types of potatoes like, Maris piper, russet, Yukon golds
Curly Kale: substitute for white cabbage or savoy cabbage
Double cream also known as heavy cream: substitute with half and half or skimmed milk for a healthier version.
Unsalted Butter
Salt and black Pepper
Onion
Chives
Recipe Variations
Leek
Bacon
Cabbage: this is often swapped with kale, to make the traditional colcannon, you can either use white cabbage or kale. Purple cabbage is not used for this recipe.
Scallion (green onions): the combination of mash and scallion, butter and milk is known as champ or Brúitín in Irish.
How to make the best kale and mashed potatoes
Peel and cut the potatoes if desired into big chunks, I kept mine whole since they were pretty much the same size.
Boil the potatoes: Add the potatoes to a large pot of salted water making sure the potatoes are fully submerged. Bring to a boil until fork tender or when the knife does not resist when poked. Drain and set aside
Saute kale: While the potato is boiling, heat up the butter until melted on medium heat, add the chopped onions, kale and chopped chives and cook until kale is tender and the onions soft and translucent.
Warm the cream briefly in the microwave then add to the drained potatoes. Using a potato masher, potato ricer or an electric potato ricer, mash the potatoes until smooth and lump-free
Add the sauteed kale and onions to the mashed potatoes and mix to combine. Taste and adjust salt and black pepper to preference. Transfer to a serving bowl, make some swirl on top of the mash for a more appealing look then top it with some melted butter and chopped chives. Serve and enjoy!!!
Tips for success cooking
Cut the potatoes into equal sizes, that way they cook evenly. Also, start off cooking the potatoes in cold water, this also ensures even cooking.
Pulse the sauteed kale and onions before adding it to the mash if you want.
Do not rush the cooking process, make sure the spuds are cooked through before mashing
Avoid using a mixer, food processor or blender for mashing the potatoes as it can make it gluey.
How to store
If you do have any leftovers that has not been left unattended to for a long time, make sure it cools completely. Transfer to an airtight container and store in the fridge for up to 3 days.
In the freezer: you can store the mash in the freezer for up to 1 month.
To reheat: use the microwave, stove top or oven. When reheating on the stovetop, you may need to add a splash of water or milk to aid the heat distribution.
More Irish flavours
Instant pot Guinness beef stew
More easy potato recipes
No drain instant pot mashed potatoes
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Colcannon Mash Recipe (Kale and Potatoes)
Equipment
- potato masher, potato ricer
Ingredients
- 2.2 pounds 1kgpotatoes peeled and cut into big chunks
- 4 cups curly kale
- 50 g unsalted butter cut into cubes
- ½ tablespoon Salt to boil the potatoes or as needed
- Salt and Black Pepper to taste
- ½ cup heavy cream
- ½ cup onions finely chopped
- 2 tablespoon chives chopped and more to serve
Instructions
- Peel and cut the potatoes if desired into big chunks, I kept mine whole since they were pretty much the same size.
- Boil the potatoes: Add the potatoes to a large pot of salted water making sure the potatoes are fully submerged. Bring to a boil until fork tender or when the knife does not resist when poked. Drain and set aside
- Saute kale: While the potato is boiling, heat up the butter until melted on medium heat, add the chopped onions, kale and chopped chives and cook until kale is tender and the onions soft and translucent.
- Warm the cream briefly in the microwave then add to the drained potatoes. Using a potato masher, potato ricer or an electric potato ricer, mash the potatoes until smooth and lump-free
- Add the sauteed kale and onions to the mashed potatoes and mix to combine. Taste and adjust salt and black pepper to preference. Transfer to a serving bowl, make some swirl on top of the mash for a more appealing look then top it with some melted butter and chopped chives. Serve and enjoy!!!
Notes
- Make sure the potatoes are cut into equal sizes, that way they cook evenly. Also, start off cooking the potatoes in cold water, this also ensures even cooking.
- Pulse the sauteed kale and onions before adding it to the mash if you want.
- Make sure the spuds are cooked through before mashing
- Avoid using a mixer, food processor or blender for mashing the potatoes as it can make it gluey.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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