Colcannon with Kale is a classic Irish side dish that combines creamy mashed potatoes with tender greens for a rich, buttery flavor. It’s a great way to add extra texture and nutrients to traditional mashed potatoes, making it a perfect addition to any meal. Whether you’re preparing it for a holiday, a weeknight dinner, or St. Patrick’s Day, it’s always a crowd-pleaser.
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If you’re a potato fan and have never had colcannon, you’re missing out. It’s all the best parts of mashed potatoes, combined with succulent greens. Regardless if you use kale (my personal favorite) or cabbage, it’s an amazing side dish on St. Patrick’s day or any day.
History
Colcannon, a traditional Irish dish of mashed potatoes mixed with cabbage or kale, dates back to at least the 18th century. The word colcannon is believed to derive from the Gaelic cal ceannann, meaning “white-headed cabbage.” While early versions likely used cabbage due to its availability, kale became a common variation, especially in rural areas where it was easier to grow in colder weather. Colcannon was particularly popular around Halloween, when it was served with hidden charms like rings or thimbles to predict marriage or fortune.
Ingredients
- Russet potatoes – Peel and cube them. I also love this recipe made with gold potatoes.
- Salted butter – You can use unsalted butter but adjust the seasoning before serving.
- Garlic – Please use fresh garlic!
- Baby kale – Remove the hard stems and chop it up so that it cooks quickly. You can use adult kale, but it might take longer to cook.
- Half and half cream – Or use heavy whipping cream for extra creaminess.
- Scallions – Finely chopped and divided.
- Salt and pepper
- Parsley or chives – For garnish.
How To Make Colcannon with Kale
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by peeling the potatoes and cutting them into 2-inch chunks. Place them in a large pot, cover with cold water by about an inch, and add 1 ½ tablespoons of salt. Bring to a boil, then reduce the heat and simmer for about 15 minutes or until fork-tender. A pot-in-pot steamer insert is a neat trick to help keep the potatoes from sticking and makes draining easier.
Drain the potatoes thoroughly and set them aside.
In the same pot or a large skillet, melt the butter over medium heat. Add the chopped kale, ½ teaspoon of salt, and black pepper. Cook for about 8 minutes, stirring frequently, until the kale is tender and vibrant.
Stir in the garlic and most of the scallions, reserving a few for garnish. Cook for another 2 minutes until fragrant. A garlic press makes this step quick and keeps the flavor fresh.
Lower the heat to medium-low and pour in the half-and-half, letting it warm through for 2 to 3 minutes.
Return the drained potatoes to the pot and mash everything together until well combined with the kale mixture. Adjust seasoning with salt and pepper to taste. A hand-held potato masher with a soft grip makes it easier to get a smooth, creamy texture without straining your wrist.
Transfer the colcannon to a serving dish, top with extra butter if you like, and garnish with the reserved scallions and fresh herbs. Serve warm and enjoy this comforting, hearty side.
Chef Jenn’s Tips
- For fluffier mashed potatoes, stick with russets; for a creamier texture, use Yukon Gold.
- If you prefer, swap kale for cabbage for a more traditional version.
- Double the recipe—colcannon tastes even better the next day!
Make It A Meal
Colcannon pairs beautifully with corned beef, roasted chicken, or grilled salmon. It also complements rich stews and hearty dishes.
Storage
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to maintain creaminess. Freezing isn’t recommended, as it can change the texture of the potatoes.
Colcannon with Kale
Ingredients
- 2 pounds russet potatoes
- 6 tablespoons salted butter
- 2 cloves garlic finely chopped
- 4 cups baby kale chopped
- 1 cup half and half cream or use heavy whipping cream for extra creaminess
- 4-5 scallions finely chopped and divided
- salt and pepper to taste
- parsley or chives for garnish
Instructions
- Peel the potatoes and cut them into 2-inch chunks. Place them in a large pot, cover with cold water by about an inch, and add 1 ½ tablespoons of salt. Bring to a boil, then lower the heat and simmer for about 15 minutes or until the potatoes are fork-tender.
- Drain the potatoes thoroughly and set them aside.
- Melt the butter over medium heat. Add the chopped kale, ½ teaspoon of salt, and black pepper. Cook for about 8 minutes, stirring frequently, until softened.
- Stir in the garlic and most of the scallions (reserve some for garnish) and cook for another 2 minutes until fragrant.
- Reduce the heat to medium-low, pour in the half-and-half, and let it warm through for 2-3 minutes.
- Return the drained potatoes to the pot and mash until well combined with the kale mixture. Adjust seasoning if needed.
- Transfer to a serving dish, top with extra butter if desired, and garnish with the reserved scallions and fresh herbs.
Notes
Chef Jenn’s Tips
- For fluffier mashed potatoes, stick with russets; for a creamier texture, use Yukon Gold.
- If you prefer, swap kale for cabbage for a more traditional version.
- Double the recipe—colcannon tastes even better the next day!