Colcannon
A classic Irish potato dish made with fluffy mashed potatoes, sautéed kale, scallions, warm cream, and rich Irish butter. Simple, comforting, and properly buttery.
Equipment
- Colander
- Potato masher or ricer
- Medium sauté pan
- Small saucepan
- Wooden spoon or spatula
Ingredients
- 2 ½ pounds Yukon Gold or russet potatoes peeled and cut into large chunks
- Kosher salt for the water and to taste
- 6 tablespoons Irish butter divided
- ¾ cup heavy cream
- 4 cups kale stems removed and leaves chopped
- 4 scallions thinly sliced
- ¼ teaspoon freshly ground black pepper plus more to taste
Instructions
- Place the 2 ½ pounds peeled and cut potatoes in a large pot and cover with cold water by about 1 inch. Season the water generously with kosher salt and bring to a boil. Reduce to a steady simmer and cook for 15 to 18 minutes, or until the potatoes are fork-tender.
- While the potatoes are boiling, place ¾ cup heavy cream and 4 tablespoons of the Irish butter in a small saucepan. Warm gently over low heat until the butter is melted and the mixture is hot but not boiling.
- In a medium sauté pan, melt the remaining 2 tablespoons Irish butter over medium heat. Add the 4 cups chopped kale and cook for 3 to 4 minutes, stirring occasionally, until wilted and tender. Add the 4 sliced scallions and cook for 30 seconds more. Remove from the heat.
- Drain the potatoes thoroughly in a colander, then return them to the warm pot and let them sit for 1 to 2 minutes so the excess moisture evaporates. The edges should look slightly white and flaky.
- Mash the potatoes immediately while they are still steaming hot. Gradually add the hot butter and cream mixture, mashing and folding until the potatoes are smooth and creamy.
- Fold in the sautéed kale and scallions. Season with ¼ teaspoon black pepper and additional kosher salt to taste. Mix just until combined. Do not overwork the potatoes.
- Transfer to a serving bowl, make a small well in the center if desired, and finish with an extra pat of butter before serving.
Notes
Notes
Mash the potatoes while they are still steaming hot for the best texture.
Heating the butter and cream before adding keeps the potatoes hot and helps the fat absorb evenly.
Do not overmix once the dairy is added or the potatoes can become gluey.
Savoy cabbage can be substituted for kale if preferred.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or milk to loosen.
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