Creamy Colcannon (Irish Mashed Potatoes with Kale)

Every time I make Colcannon, I’m reminded how simple ingredients can create something incredibly comforting.

There’s something special about creamy mashed potatoes blended with buttery sautéed kale and green onions.

It feels rustic, nourishing, and deeply satisfying all at once.

Colcannon (Creamy Irish Mashed Potatoes with Kale) is a traditional Irish dish that transforms humble potatoes into a flavorful side with color, texture, and heartiness.

It’s creamy, slightly earthy from the kale, and rich without feeling heavy. Whether served with sausages, roast meats, or on its own with a pool of melted butter in the center, it’s comfort food done right.

Jump to Recipe

This dish has roots in Irish farmhouse cooking, where simple, affordable ingredients were turned into hearty meals.

Potatoes have long been a staple in Ireland, and Colcannon showcases them in one of the most beloved ways.

Traditionally served around Halloween and St. Patrick’s Day, it’s a dish that feels both celebratory and homey.

Recipe Highlights

Colcannon (Creamy Irish Mashed Potatoes with Kale) takes classic mashed potatoes to the next level.

The addition of sautéed kale and green onions brings freshness and texture that balances the richness of butter and cream.

It’s comforting but not overly heavy.

What I love most about this dish is how adaptable it is. You can keep it traditional and simple, or add bacon, garlic, or extra herbs for depth.

The bright green kale woven through the creamy potatoes makes it visually beautiful, especially for St. Patrick’s Day.

It’s also surprisingly easy to prepare. Once the potatoes are boiled and mashed, the rest comes together quickly in one pan.

• Traditional Irish comfort food
  .
• Creamy with fresh green texture
  .
• Perfect for St. Patrick’s Day
  .
• Simple, wholesome ingredients
  .
• Easy to customize

Why This Recipe Works

This recipe works because it balances richness with freshness. The buttery mashed potatoes provide a smooth, creamy base, while the sautéed kale adds structure and a slightly earthy contrast.

The green onions introduce subtle sharpness that brightens the entire dish.

Cooking the kale before folding it into the mash ensures it becomes tender without overpowering the potatoes.

Warm milk and butter create a silky texture that binds everything together beautifully.

Ingredient Notes

This dish relies on simple, quality ingredients.

• Russet or Yukon Gold potatoes – Provide the fluffy, creamy base essential for traditional mash
  .
• Fresh kale – Adds earthy flavor and vibrant green color
  .
• Green onions – Deliver mild onion flavor without overwhelming the dish
  .
• Unsalted butter – Brings richness and classic Irish flavor
  .
• Whole milk or cream – Ensures smooth, creamy texture
  .
• Salt and black pepper – Essential for seasoning balance

Health & Ingredient Benefits

Potatoes are an excellent source of potassium and vitamin C, and they provide lasting energy thanks to their complex carbohydrates.

Kale adds a boost of vitamins A, K, and iron, making this side dish more nutrient-dense than standard mashed potatoes.

Because this recipe incorporates greens directly into the mash, it’s an easy way to increase vegetable intake without sacrificing comfort.

You can also adjust the butter and cream levels to suit your dietary preferences.

How to Make My Colcannon (Creamy Irish Mashed Potatoes with Kale)

Step 1 – Boil the potatoes: Peel and cube the potatoes into evenly sized pieces so they cook at the same rate. Place them in a large pot, cover with cold salted water, and bring to a gentle boil. Cook until fork-tender, about 15 to 20 minutes. Drain thoroughly to prevent watery mash.

Step 2 – Mash until creamy: Return the drained potatoes to the warm pot and allow excess moisture to evaporate for 1 to 2 minutes. Add softened butter and warm milk or cream, then mash until smooth and fluffy. Season lightly with salt and black pepper.

Step 3 – Sauté the greens: In a separate skillet, melt a small amount of butter over medium heat. Add finely chopped kale and cook for 3 to 4 minutes until tender but still bright green. Stir in sliced green onions and cook for another minute.

Step 4 – Combine and season: Fold the sautéed kale and green onions into the mashed potatoes. Stir gently to combine, adjusting seasoning as needed. Serve warm with a small pool of melted butter in the center if desired.

Serving Suggestions

Colcannon pairs beautifully with hearty Irish mains and roasted meats.

• Bangers & Mash
  .
• Roast chicken
  .
• Corned beef
  .
• Grilled sausages
  .
• Braised cabbage

Occasions to Serve This Recipe

Colcannon is traditionally served around Irish holidays, especially Halloween and St. Patrick’s Day.

Its vibrant green color makes it particularly fitting for festive gatherings.

Beyond holidays, it’s perfect alongside roast meats, sausages, or even grilled chicken for a cozy Sunday dinner.

It pairs well with hearty mains, making it a versatile year-round side dish.

Variations & Substitutions

You can substitute shredded cabbage for kale for a more traditional Colcannon texture. Cabbage offers a softer bite and a milder flavor.

For added richness, stir in crispy bacon bits or a small dollop of sour cream. These additions create a deeper savory profile.

To make it dairy-free, use plant-based butter and unsweetened non-dairy milk. The result remains creamy and satisfying.

Can I Make This Ahead Of Time?

Yes, Colcannon can be made up to one day in advance. Store it covered in the refrigerator and reheat gently on the stovetop or in the oven with a splash of milk to restore creaminess.

If preparing for a gathering, you can keep it warm in a slow cooker on the lowest setting, stirring occasionally.

Freezing is possible, though texture may change slightly. Thaw slowly and reheat gently.

Common Mistakes to Avoid

Overmixing the potatoes can create a gummy texture. Mash only until smooth.

Skipping proper seasoning can leave the dish bland. Potatoes require adequate salt to bring out flavor.

Adding raw kale without sautéing can result in a tougher texture and uneven flavor distribution.

Tips for the Best Colcannon Recipe

Always use warm milk when mashing — cold dairy can cool the potatoes too quickly and create a less creamy texture.

Mash gently rather than aggressively to avoid a gluey consistency. Cook the kale just until tender; overcooking dulls both flavor and color.

Finally, taste before serving — potatoes need proper seasoning to shine.

Storage & Make-Ahead Tips

• Store leftovers in an airtight container up to 3 days
  .
• Reheat with a splash of milk
  .
• Freeze up to 2 months
  .
• Stir well after reheating

Frequently Asked Questions

Can I use red potatoes instead of russet?

Yes, though red potatoes create a slightly denser, creamier mash rather than a fluffy.

Can I add garlic to Colcannon?

Absolutely. Sautéed or roasted garlic blends beautifully into the mash.

Is Colcannon traditionally served with a well of butter in the center?

Yes, many traditional versions include a small well of melted butter in the middle for dipping each bite.

Can I use frozen kale?

Yes, thaw and drain well before sautéing.

What potatoes are best?

Russet for fluffy texture or Yukon Gold for creamier mash.

Can I make it vegan?

Yes, use plant-based butter and milk.