Colcannon, or Irish Mashed Potatoes, is a delicious, creamy mashed potatoes recipe with kale and buttermilk. Easy to make and full of flavor!
Also known as Irish Mashed Potatoes, a.k.a. Kale Mashed Potatoes.
As it turns out, there are people on this planet other than me who choose to put kale in mashed potatoes.
Wash it all down with a Guinness or Irish car bomb, and you’re in for a wild ride!
Wanna hear something funny?
I have a recipe for kale mashed potatoes in my cookbook, Let Them Eat Kale!, and I had no idea while I was developing the recipe that it’s actually a traditional Irish dish.
Which brings me to my next point…
What is Colcannon?:
Colcannon is a common side dish served in Ireland, and the recipe varies depending on the region.
It is typically made with russet potatoes, cabbage or kale, milk, cream, or buttermilk, and chives or scallions. Served with a fatty dollop of melted butter in the center.
Some folks like to do a twice-baked situation by putting the mashed potatoes in a casserole dish and baking them until browned before serving. If you ask me, this optional step is pretty brilliant.
You can add freshly grated parmesan cheese or asiago cheese for even more flavor.
No matter how you mash it, you’re slated for a delicious carb load!
This recipe serves between 6 and 10 people, depending on how hungry everyone is and whether or not there are other side dishes available. Halve the recipe if you’re serving fewer people or don’t want leftovers.
If you love potatoes, also try my Caramelized Onion and Roasted Garlic Buttermilk Mashed Potatoes with Parmesan, Pesto Smashed Potatoes, and my Smashed Sweet Potatoes.
Colcannon (Irish Mashed Potatoes)
- 1 bulb garlic roasted
- 4 pounds large russet potatoes peeled and quartered
- 1/4 cup unsalted butter
- 4 cups loosely packed kale leaves finely chopped
- 1 bunch green onions chopped
- 1¼ cups buttermilk
- 1 teaspoon sea salt to taste
- Preheat the oven to 375 degrees F. Chop the top off of the bulb of garlic, drizzle with olive oil, and wrap in foil. Place in the preheated oven and roast 35 to 45 minutes, until garlic cloves are soft and golden brown. Allow garlic to cool enough to handle, then peel the cloves.
- Heat a full pot of water to boiling and peel potatoes. Chop potatoes into quarters and carefully drop them into the water. Return water to a controlled boil and cook for 15 to 20 minutes, or until potatoes are very soft when poked with a fork. Strain potatoes into a colander and set aside.
- Heat butter over medium heat in the same pot you used to boil the potatoes. Add the kale, and chopped green onions. Sauté, stirring frequently, until kale has softened, about 3 minutes.
- Remove pot from heat. Add the cooked potatoes, roasted garlic, buttermilk, and sea salt. Mash potatoes using a potato masher or fork until potatoes reach the desired texture.
- Taste the mashed potatoes and add sea salt to taste. Serve colcannon with butter and enjoy!