Irish Colcannon Mashed Potatoes (Printable Format)
Creamy mashed potatoes combined with sautéed kale and scallions for a comforting side.
# What You Need:
→ Vegetables
01 - 2 pounds russet or Yukon Gold potatoes, peeled and cut into chunks
02 - 4 cups kale, stems removed and finely chopped
03 - 4 scallions, thinly sliced
04 - 2 cloves garlic, minced
→ Dairy
05 - 4 tablespoons unsalted butter
06 - 3/4 cup whole milk
07 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to simmer. Cook until fork-tender, about 15–20 minutes.
02 - Melt 2 tablespoons butter in a large skillet over medium heat. Add kale and sauté for 3–4 minutes until wilted. Add scallions and garlic, cook for 1 minute more. Remove from heat.
03 - Drain potatoes well and return to pot. Add remaining 2 tablespoons butter and mash until smooth.
04 - Gradually stir in warm milk, mixing until creamy and smooth.
05 - Fold in sautéed kale and scallion mixture. Season generously with salt and pepper.
06 - Serve hot, with an extra pat of butter on top if desired.
# Expert Suggestions:
01 -
- The way butter melts into warm potatoes creates the kind of comfort food that actually hugs you back
- Kale transforms from bitter greens into something sweet and tender when kissed by butter
- Its humble ingredients somehow feel festive enough for company but simple enough for Tuesday dinner
02 -
- Cold milk makes potatoes gummy and sad, always warm it first or your texture will suffer
- Overworking kale in the skillet makes it mushy, just wilt it until tender and bright green
- Leftovers reheat surprisingly well in a skillet with a little extra butter for breakfast
03 -
- Use a potato ricer if you want restaurant smooth texture without any effort
- Make extra butter than you think you need, nobody ever complained about buttery potatoes