Creamy Colcannon Recipe to Warm Your Soul This St. Patrick's Day
This creamy colcannon recipe blends mashed potatoes with kale, making it a comforting favorite this St. Patrick's Day.
Equipment
- - Large pot
Ingredients
For the Potatoes
- 4 medium Yukon Gold Potatoes Alternatively, russet potatoes can be used.
- 1 teaspoon Kosher Salt Adjust to taste.
For the Flavor
- 4 tablespoons Butter Can substitute with olive oil or vegan butter.
- 4 scallions Scallions Chives can be used as a substitute.
- 2 cloves Garlic Optional; use garlic powder if desired.
For the Greens
- 2 cups Kale Can replace with cabbage or spinach.
For Creaminess
- 1/2 cup Milk Any plant-based milk can be used.
- 1/4 cup Heavy Cream May use more milk for a lighter dish.
For the Finish
- 1 teaspoon Freshly Ground Black Pepper A hint of nutmeg can add complexity.
Instructions
How to Make Colcannon
- Boil the medium Yukon Gold potatoes in salted water until fork-tender, about 10-15 minutes. Drain thoroughly.
- Melt the butter in the same pot over low heat. Add scallions and garlic, cooking until fragrant.
- Stir in kale, milk, and heavy cream, simmering until the kale wilts, about 4 minutes.
- Mash the potatoes with the kale mixture until smooth, seasoning with salt and pepper to taste.
Notes
For extra flavor, serve with fresh herbs. Ensure potatoes are drained well to avoid a watery texture.