5.0 from 12 votes
Colcannon
Stir buttery kale or cabbage into classic mashed potatoes and you've got Colcannon, a traditional Irish side dish that's easy to make and absolutely delicious.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 14 servings (1/2 cup each)
Calories: 122 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 pounds Russet potatoes peeled and cut into large, uniform sized pieces (see note 1)
- Salt and freshly ground black pepper
- 1/2 cup butter (1 stick, see note 2)
- 1 bunch curly kale stems removed and torn into 1” pieces (or cabbage, see note 3)
- 1 small onion peeled and diced
- 3/4 cup milk hot, plus more if desired (up to 1 cup)
Instructions
- In a Dutch oven or large stockpot, add potatoes and 2 tablespoons salt. Add cold water to cover potatoes by 1 inch.
- Over medium-high heat, bring to boil and partially cover pot. Cook until potatoes are tender and a fork can be easily slipped into the center, stirring once or twice, about 10 to 15 minutes. Drain well, tossing in colander to remove excess water.
- Wipe pot dry. Over medium-high heat, melt butter. Add kale and onion and cook until softened, about 5 minutes, stirring often. Return potatoes to pot and mash to a uniform consistency.
- Slowly stir in 3/4 cup hot milk. Add more milk, 1 tablespoon at a time, to adjust the consistency as desired. Season to taste with salt and pepper.
Cup of Yum
Notes
- Potatoes: For the fluffiest, smoothest, and most flavorful mashed potatoes, choose high-starch potatoes like Russet, Idaho, or Yukon gold potatoes. Waxy potatoes (such as new, red, or white varieties) require more mashing to become creamy which could result in gluey, pasty spuds.
- Butter before milk: Always add the butter first so the butter fat coats the potato starch molecules. Then, add the hot milk to make them creamy. If you mix up the order, you could end up with gluey spuds.
- Cabbage: substitute 4 cups (10 ounces) of shredded cabbage for the kale.
- Yield: This recipes makes about 7 cups of colcannon, enough for 14 (1/2-cup) servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Peel and cube the raw potatoes up to 24 hours in advance. Cover with water and chill in the refrigerator.
- Freezer: As long as you use butter and dairy, colcannon freezes beautifully. Let it completely cool, then spoon into a freezer-safe container. Label, date, and freeze for up to 1 month.
Nutrition Information
Serving
1serving (1/2 cup)
Calories
122kcal
(6%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
19mg
(6%)
Sodium
65mg
(3%)
Potassium
331mg
(9%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1152IU
(23%)
Vitamin C
13mg
(14%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14servings (1/2 cup each)
Amount Per Serving
Calories 122
% Daily Value*
| Serving | 1serving (1/2 cup) | |
| Calories | 122kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 19mg | 6% |
| Sodium | 65mg | 3% |
| Potassium | 331mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1152IU | 23% |
| Vitamin C | 13mg | 14% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.