Irish Colcannon

Simply put, there is something to be said about a great bowl of mashed potatoes. I have a variety of recipes on this site, however, there are only a couple that I really go to, the ones that I find to be super comforting, and the ones that go great with most every comfort dish you could imagine.

Then, along came colcannon. Do not get startled on the fancy name. It basically means killer mashed potatoes with kale, or cabbage for that matter, however my preference leans towards the great color of kale.

Irish Colcannon Recipe

There is nothing too fancy about this dish, but I must say, this Irish colcannon is a huge favorite in this house, and what a great way to get some great greens in along the way. Let’s call them healthy mashed potatoes, and the greens always make up for the butter!

Lets get started.

  • 8 russet potatoes, peeled, and quartered
  • 1 lb of kale, cleaned, and thick stems removed, chopped
  • 2/3 cup of whole milk
  • 1/4 of a small onion, finely chopped
  • 1 1/2 tsp of kosher salt
  • 1 tsp black pepper
  • 4 tbsp of unsalted butter, plus 1 tbsp melted butter for each serving

Begin by adding your potatoes to a large pot of water. Cover and bring to a boil, then reducing the heat to medium, and slightly uncovered as to not boil over. Cook until fork tender, roughly 25 minutes.

In the meantime, add the milk and onions to a sauce pan, and cook on medium to low heat to warm everything through.

To another small pot of water, add the chopped kale, and bring to a boil, then cover, reducing the heat to a simmer, and cook for about 20 minutes.

Once the potatoes are fork tender, drain, and return them back to the pot on the stove. Allow to let the potatoes cook, evaporating the rest of the water. Strain the kale and squeeze out any moisture by gently pushing on it with the back of a spoon.

Get your masher out, toss in the four tablespoons of butter. Add in the milk and onion mixture, and begin to mash into a nice creamy consistency. Season with salt and pepper, and mix again.

Add in the kale, and mix until everything is incorporated. Taste. Season with any additional salt and pepper.

To plate, add a bit to a small bowl, make an indention into the center, and add in one tablespoon of melted butter.

The Irish colcannon is really amazing. Like I said, the addition of kale, and the warmed onion and milk mixture make this truly comforting. Oh yeah, and if you are wanting to bring it up to another level, add a bit of cooked, crisp bacon. Well, that is for another day. Enjoy.

If you like these, you will also like the awesome Irish Champ.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts on “Irish Colcannon

  1. Dax, I stumbled upon your recipe a while back on a different site that is linked to yours. I had just purchased a beautiful bunch of kale at the supermarket and was looking for something out of the ordinary. It was early Spring and the cool weather called for comfort food. Wow! The combination of flavors and textures was scintillating. This dish has now become a staple .. in fact, I am making it tonight to go along with some roasted pork chops.

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