Creamy Colcannon Recipe: A Taste of Traditional Irish Comfort
This colcannon recipe is a creamy Irish classic, marrying Yukon Gold potatoes with kale for a comforting side dish.
Equipment
- - Large pot
- Potato masher
Ingredients
For the Potatoes
- 2 pounds Yukon Gold potatoes Can substitute with Russet potatoes.
- 1 teaspoon Kosher salt Essential for enhancing flavor.
For the Flavor Base
- 4 tablespoons Butter Can substitute with vegan butter.
- 4 scallions Scallions Chives can be used as a substitute.
- 2 cloves Garlic Fresh is recommended for best taste.
For the Greens
- 1 bunch Kale Can substitute with cabbage or spinach.
For Creaminess
- 1/2 cup Milk Almond or non-dairy milk works as a substitute.
- 1/2 cup Heavy cream Optional to use half-and-half for a lighter texture.
For Seasoning
- 1 teaspoon Freshly ground black pepper Adjust to taste.
Instructions
Preparation Steps
- In a large pot, cover peeled and cut Yukon Gold potatoes with cold water. Season the water with kosher salt and bring to a boil. Cook for 10–15 minutes until tender, then drain the potatoes well.
- In the same pot, melt the butter over low heat. Add scallions and garlic, cooking them gently until softened and fragrant, about 3–4 minutes.
- Add kale to the pot along with the milk and heavy cream. Cook for about 4 minutes until the kale is wilted and the mixture is simmering, stirring occasionally.
- Return the drained potatoes to the pot, mashing the mixture until smooth. Season with freshly ground black pepper and additional kosher salt if needed.
- Transfer the colcannon to a serving dish and top with extra butter if desired, allowing it to melt into the creamy goodness.
Notes
You can garnish with additional scallions for a fresh pop of color. Best served warm.