colcannon

You're going to love these Irish mashed potatoes with kale. This colcannon recipe is the perfect side dish for St. Patrick's Day. So creamy and delicious! Recipe yields 8 modest side servings, or 6 medium.

Kale Colcannon

3 pounds Russet potatoes, peeled

fine sea salt*, divided

unsalted butter, divided,

garlic, pressed

cream cheese

(1/2 cup) sour cream

green onion, divided

To prepare, pull the cream cheese out of the fridge and let it warm up on the counter while we cook the potatoes. Cut the potatoes into even chunks about 2” in size (see photos).

Place the potato chunks in a large Dutch oven or soup pot. Add 1 teaspoon of the salt, and enough water to cover the potatoes by 1 to 2 inches.

Bring the mixture to a boil over high heat. Continue cooking, reducing the heat as necessary to prevent overflow, until the potatoes are easily pierced through by a fork, about 10 to 15 minutes.

Carefully drain off all of the water and leave the potatoes in the colander for now.

Return the empty pot to the stove over medium-high heat and add 1 tablespoon of the butter. Once melted, add the chopped kale. Cook, stirring often, for 2 to 4 minutes, until the kale has wilted and turned dark green. Add the garlic and cook until fragrant, about 30 seconds to 1 minute.

Remove the pot from the heat and add the drained potatoes. Mash the potatoes and kale until the potatoes reach your desired consistency (I like mine a little chunky, but you can mash them completely smooth if you prefer).

Add the cream cheese, sour cream, remaining 1 tablespoon of butter, and 1 teaspoon salt. Mash it together until the mixture is mostly combined, then add 2 tablespoons of the green onions and stir until everything comes together.

Transfer the mashed potatoes to a serving bowl. Top with a couple pats of butter and the remaining tablespoon of green onions. Serve while warm.

Delicious.  And leftovers great the next day:  cold with veggie sausages.

I make this vegan all the time!  I use Kate’s vegan sour cream recipe, and grab either Trader Joe’s or Tofutti’s dairy free cream cheese.  It’s one of my absolute FAVORITES!!! No one (including carnivores) could tell it was vegan on Thanksgiving!!!  And they all asked for the recipe!!!

Well these look pretty amazing! I've never heard of Colcannon or had any veggie, other than peas, in my mashers. I think they would also make a perfect side dish for Easter. I am going to veganize them with your vegan sour cream recipe. Will let you know how it goes!

I love this dish and usually make it with cabbage. If you use carrots it's called Hutspot. It always great to up the nutrition and I love the garnish of spring onions which made the colcannon presentation pop!

Hi all, this dish is always served with fish in Ireland.  AND we always add a big knob of butter on top of the potatoes!!!!
cheers
Jackie

This looks crazy good. i wish i could have this "colcannon" for lunch today!!

SO good! We had it tonight with veggie Swedish meatballs and salad.  My son (who is a sworn enemy of kale) said that he liked it!!! He even asked if I could make it again! Hooray! You are a genius!

Another winner recipe.  I made it vegan and used cabbage and Yukon potatoes instead of russets, because that's what I had on hand. I think a drier potato like russets are the better choice but dang, it was still delicious. Next time, I'm using kale, too

The family loved this version of Colcannon...it had a nice tang and was a good addition to our potluck dinner. Next time I will half the recipe for just my husband and I. Thank you for posting it in time for St. Paddy’s Day!

Hi Katie!
I've been getting your recipes for a few months now, I think.
Tho't it was time I 'made your day' and wrote you! ~ LOL
I made the fresh potatos and kale dish, and LOVED IT! Thank you!
We get our kale around these parts, in huge packs of already washed and cut... I use it for my green drink.. usually. But it's become boring after months - and I'm so glad, as it made me try your mix.. I need the greens, bcz WITH them, I don't have diabetes anymore! WithOUT them, it's right back! LOL... 
I love how you chat, like writing a letter with the recipes, as I live alone, am now getting old (had a stroke and cancer in the last 1.5 yrs - over them both, mostly, now) and it feels like you are some company, come for coffee in the AM... lol. 
Thanks tho. I never had time to cook as a divorced working mom, (My kids now ignore me, the gist of that being that they feel I 'ignored' them, while I worked too much to bring them up...) and my mom wouldn't let me in the kitchen as a girl, so you are actually giving me cooking hints... TEACHING me how to cook, almost.. Thanx for that too..
Like - 'blending' a bit of the veggie soup to make a sauce! Wonderful news! and cutting the potatoes in chunkies to cook faster.. Wow! I didn't know! ..And mixing the potatoes with the kale! What a treat! Thank you so much! This poor old lady appreciates you sooooooo much! I am subscribed for life!! ~ 
Love you, Dear Girlie!! ~ Sonlit

Made this last night. Due to a potato shortage at the grocer, I used potatoes, white sweet potato &amp; celeriac. For the same reason used curly kale. Also made it vegan w/ vegan butter &amp; sour cream. It was delicious. The vegan sour cream added a tang that went so well with the root vegetables and kale. Husband requested a bit more garlic next time, but that would be the only change. Thank you for the fabulous recipe!

First recipe involving Kale that I actually was able to get some of my kids to eat!  Thank you! :) I personally found it delicious.

Holy cow--these mashed potatoes are delicious!! I veganized them by subbing in the vegan sour cream and adding a tablespoon of vegan butter at the end. I've been obsessed with them since I whipped them up. They are, without a doubt, the best mashed potatoes I've ever made and perhaps ever eaten. Thank you!

I'd like to add that my Thanksgiving was spent in the house with my dog, who does a great job on floor clean-up duty. I didn't let the fact that I had to fly solo this year deter me from making a number of dishes, almost all of which were inspired by your incredible selection. I have been following you for years and am always impressed by the stellar recipes that you churn out. Thank you for sponsoring my 2020 Thanksgiving, Kate! Please keep making waves in the kitchen and inspiring us all.:)

Side dishes don’t come more Irish than creamy colcannon - try Kevin Dundon's version

Colcannon

1kg potato,well scrubbed (cut any large ones in half)

butter

sliced back bacon,finely chopped

Savoy cabbage,finely shredded

milliliters double cream

Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.

Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins (see Kevin’s tip, below, for how to use remaining cabbage). Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.

Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.

Whip up a budget-friendly fish dinner with creamy butter bean colcannon. It's the perfect midweek meal for two and ready in just 15 minutes

Cod with butter bean colcannon

thyme sprigs, leaves picked

½ lemon, sliced

pack smoked diced pancetta

Savoy cabbage, finely shredded

can butter beans, drained and rinsed

single cream

Heat oven to 220C/200C fan/gas 8. Cut two squares of baking parchment slightly bigger than the cod and place a fillet in the centre of each one. Divide 20g of the butter between the two fillets and top with a few thyme leaves and lemon slices. Season generously. Fold and scrunch the paper together to create two paper parcels. Put on a baking sheet and cook for 8-10 mins.

Meanwhile, heat a medium-sized frying pan over a high heat and fry the pancetta for a few mins until golden and crisp. Add the remaining butter and cabbage, then cook for 5 mins or until the cabbage has softened. In a small saucepan over a low heat, lightly mash the butter beans with a potato masher, then mix the beans through the buttery cabbage and pancetta mixture. Stir through the cream to loosen and season generously. Serve the fish with the creamy colcannon.

Colcannon is a traditional dish for St. Patrick’s Day, combining the beloved potato, kale, scallions and butter.  Try it once and you’ll be hooked!

Authentic Irish Colcannon

Kosher Salt

Curly Kale leaves ((about 6 ½ ounces with stem))

(8 TB) Unsalted butter

Salt and pepper

Garnish with scallion slices ((about ¼ cup needed for whole recipe))

Fill a large pot of water with enough room to cover the potatoes by 1 inch (with plenty of room for the potatoes). Bring to a boil.

Add a large pinch of salt to the boiling water.

Place potatoes in boiling water until done (about 20 minutes; poke a fork in them to ensure they are no longer hard and are cooked through).  Drain and return to cooking pot.

While potatoes are boiling, bring a second pot of water to boil for blanching the kale and fill a large mixing bowl of ice and water.&nbsp;

Place the kale leaves into the boiling water for two minutes, stirring occasionally to ensure they all become submerged.&nbsp;

Remove from boiling water, and place immediately into ice water bath. Allow them to remain there for two minutes then place them in the bowl of a food processor.

Add the rough chopped scallions to the bowl of the food processor.  Pulse for 10-15 seconds until kale and onions form a finely diced mixture.

Preparing the Kale (blanching)

Add the stick of butter to the potatoes; mix together to allow butter to melt.&nbsp;

Once the butter is melted, mash the potatoes with a masher or potato ricer.&nbsp;

Add the diced kale and scallion;stir to fully combine.&nbsp;

Serve hot garnished with scallion slices.

Making the Colcannon

Pop this super-easy butternut squash colcannon in the microwave for a colourful festive side dish that saves on saucepans. Serve mashed with kale

Microwaved squash colcannon

butternut squash

kale

butter oil

grating nutmeg

Tip the squash into a large microwavable bowl with about 150ml water and season. Cover with cling film and microwave on high for 15 mins.

Remove from the microwave, carefully peel away the cling film and stir through the kale. Cover and continue to microwave on high for 4-5 mins until the squash is ready to mash and the kale is tender. Add the butter or olive oil and roughly mash the mixture. Season generously, stir through the nutmeg and serve.

Colcannon is an Irish favorite that&#039;s a comforting blend of creamy mashed potatoes, warm, leafy greens, and a slab of buttery goodness.

Colcannon (Irish Mashed Potatoes)

Yukon gold or Russet potatoes (peeled and

unsalted butter (or ghee)

(lightly packed) chopped kale or cabbage

green onions (thinly sliced)

milk (any type works)

salt and pepper (to taste)

Boil

Place the potatoes in a large pot and cover with cold water, with about an inch of water above the potatoes. Bring to a boil and cook for 15-20 minutes, or until fork tender.

Cook

Meanwhile, melt the butter in a separate large pot over medium heat and add the chopped kale. Cook the kale for 3-4 minutes, until wilted. Add the green onions (reserve a small amount for garnish) and stir together for another minute.

Mash

Drain the potatoes in a colander, then add them to the kale. Pour in the milk, and season with salt and pepper. Mash the potatoes with the greens until fluffy and well combined.

Serve

Transfer the colcannon to a serving bowl and top with a light sprinkle of green onion and a pat of butter.

Traditional Irish Colcannon...bumped up several flavor notches!  We&#39;re using kale, cabbage and leek along with bacon and Irish white cheddar.  It&#39;s pure heaven!

Loaded Colcannon

moderately starchy potatoes (e.g. Yukon gold), peeled and cut into large chunks

bacon,

cabbage

leek, chopped, thoroughly

unsalted butter (1 stick)

heavy cream, warmed

milk,

Irish white cheddar, shredded

green onions, chopped

sea salt

black pepper

Fry the bacon in a large pan until crispy then use a slotted spoon to transfer it to a plate until ready to use.&nbsp; Leave about 2 tablespoons of bacon grease in the pan.

Add the chopped greens to the pan and saute them in the bacon grease until soft, 7-8 minutes.

While the greens are cooking, start the potatoes boiling.&nbsp; Boil the potatoes in salted water until soft. Thoroughly drain all water from the potatoes.

While the potatoes are still piping hot, add 2/3 of the butter, warm milk and cream. Use a manually masher to mash the potatoes.Add the cooked greens, bacon, green onions and white cheddar (reserving a little bacon and green onions for garnish). Stir to combine. Add the salt and pepper. Taste and add more salt according to preference.

Spoon into a serving bowl, make a small well in the center and add the remaining 1/3 butter in the well. Garnish with the reserved bacon and green onions. Serve immediately.

Irish Colcannon Soup is a hearty version of a classic Irish recipe.  Made with potatoes, cabbage, onions, cream and butter, this piping hot soup will keep your insides warm and your spirits high this Winter.

Irish Colcannon Soup Recipe

Tbs salted butter

large onion, peeled & diced (2 cups)

lb chopped cabbage

starchy potatoes (1 1/2 lb) peeled & chopped

vegetable stock

milk

tsp black pepper

salt

In large pot add butter and onions. Cook...

In large pot add butter and onions.  Cook over medium heat until soft.  Add cabbage and cook until cabbage wilts.

Add potatoes, broth & black pepper. Bring to...

Add potatoes, broth & black pepper.  Bring to a simmer and cook for 20 minutes.

With an immersion blender, process soup until thick...

With an immersion blender, process soup until thick but slightly chunky.  You may use a food processor instead.  If you have a small food processor, you may need to do this in batches.

Add milk to pot, bring to simmer and...

Add milk to pot, bring to simmer and serve with  Irish Soda Bread.

https://mediavine-res.cloudinary.com/video/upload/zhrjlh4nfzwvl4viyl43.mp4

Irish Colcannon Soup is a hearty version of a classic Irish recipe. Made with potatoes, cabbage, onions, cream and butter, this piping hot soup will keep your insides warm and your spirits high this Winter.

Irish Colcannon Soup

Creamy and deeply satisfying, this Vegan Potato Leek Soup is pure comfort in a bowl. Including a big handful of kale adds a punch of color, texture, and nutrition. With a flavor that is reminiscent of Irish colcannon, you can&#39;t go wrong with this cozy soup. Best of all? It&#39;s ready in just 30 minutes.

Vegan Potato Leek Soup

Tablespoons olive oil

leeks

garlic (minced)

vegetable broth (or stock)

potatoes

pepper

onion powder

kale (stems removed and chopped)

cashews (soaked

water

Heat oil in large pot. Add leeks and garlic and cook until onions are translucent (3-5 mins). If you&#39;re not using oil, saute in a little bit of water

Add vegetable broth, potatoes, salt and pepper to pot and cook covered on medium until potatoes are fully cooked and are starting to break apart (about 20 mins).

While the potatoes are cooking, add cashews and water to a high-speed blender* and blend until smooth.

Once potatoes are cooked, mash them a bit with a fork so that half of them are broken apart.

Add kale to&nbsp;soup and cook for a few minutes until kale is done to your liking.

Add cashew cream to pot and stir until fully combined and cook for another few minutes.

Top with scallions and enjoy!

Colcannon is a traditional Irish mashed potato dish, and is a hearty and comfort food classic in Ireland.

Traditional Irish Colcannon Recipe

russet potatoes (Yukon Gold potatoes work well too)

green cabbage or small bunch kale (shredded)

scallions (sliced diagonally)

salt and pepper

Peel the potatoes and cut them into large chunks and place into a large saucepan. Cover with water and add salt. Bring the potatoes to a boil and then reduce to a simmer and allow to cook about 15 or 20 minutes or until fork tender.

Remove potatoes from the simmering water and put into a bowl, and add the shredded cabbage and scallions to the simmering water. Allow it to simmer for 1 to 2 minutes, or until tender.

Meanwhile, mash potatoes with a hand masher, add salt, pepper (to taste), butter and milk until desired consistency. Then add drained cabbage or kale and scallions. Stir well until light and fluffy. Serve immediately.

Top 10 colcannon recipes from across the web

The most viewed colcannon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Kale Colcannon

Colcannon

Cod with butter bean colcannon

Authentic Irish Colcannon

Microwaved squash colcannon

Colcannon (Irish Mashed Potatoes)

Loaded Colcannon

Irish Colcannon Soup Recipe

Vegan Potato Leek Soup

Traditional Irish Colcannon Recipe

Top 10 colcannon recipes from across the web

The most viewed colcannon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kale Colcannon

Colcannon

Cod with butter bean colcannon

Authentic Irish Colcannon

Microwaved squash colcannon

Colcannon (Irish Mashed Potatoes)

Loaded Colcannon

Irish Colcannon Soup Recipe

Vegan Potato Leek Soup

Traditional Irish Colcannon Recipe

The most viewed colcannon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine