Get ready to transport your taste buds to the rolling green hills of Ireland with this mouthwatering Colcannon recipe that will make your family beg for seconds! This isn't just another potato dish - it's a creamy, buttery, soul-warming experience that transforms simple ingredients into a culinary masterpiece. Whether you're looking to impress dinner guests or craving a hearty side dish that screams comfort, this Colcannon recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Irish
Serves: 4 servings
Ingredients
- 2 lbs potatoes, peeled and cubed
- 1 cup chopped kale or cabbage
- 1/2 cup milk
- 4 tablespoons butter
- Salt to taste
- Pepper to taste
- Green onions for garnish
Instructions
- Wash and peel potatoes, cutting them into evenly sized 1-inch cubes to ensure uniform cooking
- Place potato cubes in a large pot of cold, salted water, ensuring potatoes are completely submerged
- Bring water to a rolling boil over high heat, then reduce to medium-high and cook potatoes for approximately 15-18 minutes until they are fork-tender
- While potatoes are cooking, finely chop kale or cabbage into small, uniform pieces
- In a separate skillet, melt 2 tablespoons of butter and sauté the chopped kale or cabbage until slightly wilted and tender, about 3-4 minutes
- Once potatoes are cooked, drain them completely in a colander and return to the original pot
- Add warm milk, remaining 2 tablespoons of butter, salt, and pepper to the potatoes
- Mash potatoes using a potato masher or ricer until smooth and creamy, incorporating the milk and butter thoroughly
- Gently fold the sautéed kale or cabbage into the mashed potatoes, ensuring even distribution
- Transfer the colcannon to a serving dish and create a small well in the center
- Place an additional pat of butter in the center to melt
- Garnish with finely chopped green onions and serve immediately while hot
Tips
- Choose the right potatoes: Use starchy potatoes like Russet or Yukon Gold for the creamiest texture.
- Salt your potato water generously - this is your first chance to add flavor to the dish.
- Warm your milk before adding to the potatoes to prevent cooling down the mixture.
- Don't overmix when folding in the kale or cabbage - you want distinct pockets of green.
- The key to ultra-creamy mashed potatoes is using a potato ricer or masher, not a food processor.
- For extra richness, use heavy cream instead of milk.
- Always serve immediately while the butter is still melting for the most luxurious presentation.
- If you want a traditional touch, create a small well in the center and add an extra pat of butter.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 42g
Protein: 6g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 30mg
