Description
Kale Colcannon is a comforting Irish dish that combines creamy mashed potatoes with tender sautéed kale and a blend of cream cheese, sour cream, and green onions for added richness and flavor. This hearty side dish is perfect for pairing with roasted meats or enjoying on its own as a warm, satisfying vegetable mash.
Ingredients
Scale
Potatoes
- 3 pounds Russet potatoes, peeled
- 2 teaspoons fine sea salt, divided
- 2 tablespoons unsalted butter, divided, plus more for garnish
Kale & Flavorings
- 1 large bunch kale, preferably Tuscan/Lacinato, ribs removed and chopped into small, bite-sized pieces (3 to 4 cups)
- 1 medium clove garlic, pressed or minced
- 8 ounces cream cheese
- 4 ounces (½ cup) sour cream
- 3 tablespoons thinly sliced green onion, divided
Instructions
- Prepare the Cream Cheese: Remove the cream cheese from the fridge and let it warm to room temperature to ensure smooth blending into the potatoes later.
- Cut and Boil Potatoes: Cut the peeled potatoes into even 2-inch chunks. Place them in a large Dutch oven or soup pot and add 1 teaspoon of salt plus enough water to cover the potatoes by 1 to 2 inches. Bring the water to a boil over high heat.
- Cook the Potatoes: Boil the potatoes, reducing heat as needed to prevent boiling over, until they are easily pierced with a fork, approximately 15 minutes. Drain the potatoes thoroughly and set aside in a colander.
- Sauté the Kale: Return the empty pot to medium-high heat and melt 1 tablespoon of butter. Add the chopped kale and cook, stirring frequently, for 2 to 4 minutes until wilted and dark green. Add the minced garlic and cook for another 30 seconds to 1 minute until fragrant.
- Mash Potatoes and Kale: Remove the pot from heat and add the drained potatoes back in. Mash the potatoes and kale together until you reach your desired consistency—chunky or smooth.
- Add Dairy and Seasoning: Incorporate the room temperature cream cheese, sour cream, remaining 1 tablespoon of butter, and 1 teaspoon of salt into the mash. Mix until mostly combined, then stir in 2 tablespoons of green onions.
- Serve: Transfer the colcannon to a serving bowl, garnish with a few pats of butter and the remaining 1 tablespoon of sliced green onions. Serve warm for the best flavor.
Notes
- Salt note: If using regular table salt instead of fine sea salt, reduce the amount slightly and adjust seasoning to taste at the end.
- Greens substitute: You can swap kale for chard, collard greens, or cabbage to vary the flavor.
- Dairy-free/vegan option: Sauté kale in olive oil and substitute the cream cheese and sour cream with 1 to 1 ½ cups vegan sour cream, omitting the additional butter for a plant-based version.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 25 mg
