Colcannon, or Irish Mashed Potatoes, is a delicious, creamy mashed potatoes recipe with kale and buttermilk. Easy to make and full of flavor!
Colcannon!
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.
St. Patrick’s Day is around the corner, and I figured we all need a sweet little side dish to go with our Shepherd’s Pie and Irish Soda Bread.
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)
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition
I would never say no to the glorious green stuff in my mashed potatoes! I’m pretty much swooning over how silky-smooth and perfect these look! Something tells me this is gonna have to go alongside our corned beef on St. Patty’s day! Pinned. 🙂
We love colcannon! Although we make it with cabbage in ours. But I like the idea of kale, perfect for St. Patrick’s day! P.S. I have that same measuring cup. Target, circa 2002. 🙂
This is such a fantastic side dish!
Yes to all things kale!! One of the first recipes I posted on my blog was “green mashed potatoes” or some stupid title like that and it has chives and spinach mixed in. It wasn’t until a year later I realized I made a modern version of colcannon. Colcannon doesn’t translate in my hungarian and lebanese world so that’s as Irish as I get. Haha! THIS though…I never turn down kale unless it’s mixed with meat of some kind so this is perfect for me. Give me allthepotatoes!
The Dutch do it as well: Boerenkool Stamppot!
Omg! I never knew this was traditional Irish either! I love greens in my taters! Looove the tip about the measuring cup hahaha
i have actually made that dish from your book…who knew.
I love it when my greens-eating habit is justified by TRADITION. I think the Irish and i would have a lot in common.
This looks amazing! I will absoletly be making this, however curious has anyone ever tried this with turnips or rutabaga instead of potatoes?
OOh, I bet rutabagas would be awesome…or even cassava. Thinking turnips might turn out a touch watery, but may still work. Let me know if you try the recipe using other veggies!