Irish Colcannon Mashed Potatoes (Printable)

Creamy mashed potatoes combined with tender kale and scallions for a classic Irish side.

# What goes in:

→ 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

# Directions:

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 potatoes are fork-tender, about 15–20 minutes.
02 - While the potatoes cook, melt 2 tablespoons of butter in a large skillet over medium heat. Add the kale and sauté for 3–4 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 Advice:

01 -
  • The way buttery potatoes and tender kale come together feels like a warm embrace on cold days
  • It transforms simple ingredients into something that tastes like it came from a cozy cottage kitchen
02 -
  • Cold milk can make your potatoes gummy, so warm it slightly first for the smoothest results
  • Don't overmash once the kale is added or you'll lose those lovely green flecks throughout
03 -
  • Use a potato ricer if you have one for the silkiest texture imaginable
  • That final pat of butter on top isn't optional, it's the whole point

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