Delicious Colcannon Recipe with Greens for Ultimate Comfort
This comforting colcannon recipe combines creamy mashed potatoes with nutritious greens, perfect for cozy dinners.
Equipment
- - Large pot
- - Potato masher
Ingredients
For the Potatoes
- 2 pounds Yukon Gold or Russet Potatoes Can also use red potatoes.
- 4 tablespoons Unsalted Butter or Ghee For dairy-free, use olive oil or vegan butter.
- 0.5 cup Milk Can substitute with heavy cream or non-dairy milk.
For the Greens
- 2 cups Chopped Kale or Cabbage Alternatively use Swiss chard or spinach.
- 0.5 cup Chopped Green Onions Chives can be used for a gentler taste.
Seasoning
- to taste Salt
- to taste Pepper
Instructions
Directions
- Place the Yukon Gold or Russet potatoes in a large pot, covering them with water about 1 inch above. Bring to a boil and cook for 15-20 minutes until fork-tender and easily mashable.
- In a separate large pot, melt the unsalted butter over medium heat. Add the chopped kale or cabbage, sautéing for 3-4 minutes until wilted. Stir in the chopped green onions and cook for an additional minute.
- Drain the potatoes and add them to the pot with the sautéed greens. Mix in the milk, season generously with salt and pepper, and mash until creamy.
- Transfer the colcannon to a serving bowl, garnishing with additional green onions and a pat of butter on top.
Notes
Optional: Add crispy bacon bits for a savory twist. Store leftover colcannon in an airtight container for up to 3 days or freeze for longer storage.