Colcannon
User Reviews
5
Colcannon
Description
Colcannon combines peeled and boiled russet potatoes with butter, hot milk, kale (or cabbage), and onions. The potatoes are cooked until tender, drained, and mashed, then mixed with butter and quickly cooked kale and diced onions for extra flavor and texture. The hot milk is added last to adjust creaminess without making the mash gluey.
This dish offers a creamy, fluffy base with tender green leaves providing mild earthiness and a subtle bite. The onions add sweetness and soften during sautéing, balancing the savory mashed potatoes. The resulting colcannon serves well alongside roasts or as a hearty side, bringing both texture and mild vegetable notes.
To prepare ahead, the potatoes may be peeled and cubed a day before and stored submerged in water. Leftovers keep covered in the refrigerator up to four days and the dish freezes well when made with butter and dairy. Substituting cabbage for kale provides a milder taste and variation in texture.
Ingredients
- 2 pounds russet potato peeled and cut into large, uniform sized pieces (see note 1
- salt freshly ground
- black pepper freshly ground
- 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.
Notes
- Use high-starch potatoes such as Russet or Idaho to achieve a fluffy and creamy consistency.
- Add butter before milk to coat potato starch and prevent gluey texture.
- Substitute 4 cups shredded cabbage for kale to vary flavor and texture.
- Store leftovers covered in the refrigerator for up to 4 days; freezes well if made with butter and dairy.
- Potatoes can be peeled and cubed a day ahead, covered with water and refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings (1/2 cup each)
Amount Per Serving
Calories 122 kcal
% 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.
User Reviews
Overall Rating
5
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