Colcannon with kale is a comforting Irish mashed potato dish that’s creamy, buttery, and packed with flavor. This traditional recipe swaps cabbage for kale, adding a deliciously earthy twist to the classic dish.
Whether you’re serving it for St. Patrick’s Day or as a hearty side for crockpot corned beef and cabbage, this colcannon recipe is sure to become a favorite.
Fluffy Colcannon recipe
This easy recipe is made by combining smooth mashed potatoes, sautéed kale, and plenty of butter. is simple and satisfying.
This colcannon with kale recipe is a great way to add greens to your meal while keeping things rich and flavorful. If you love mashed potatoes and haven't tried it with kale, you need to try this. I think you'll love it.
Recipe Highlights
- Traditional Irish favorite: A classic dish with a delicious twist for St. Patrick’s Day recipes.
- Easy to make: Comes together with simple ingredients in under 35 minutes.
- Creamy and flavorful: Buttery mashed potatoes paired with tender kale make the perfect combination.
- Versatile side dish: Pairs well with corned beef and cabbage, roasted meats, or on its own.
Ingredients
- Potatoes: Russet or Yukon Gold potatoes for a creamy texture.
- Fresh Kale
- Butter: For that rich, buttery taste.
- Milk: Helps make the mashed potatoes smooth and creamy.
- Green onions: Adds a mild onion flavor without overpowering the dish.
- Nutmeg: this adds a unique taste to mashed potatoes. It is optional so feel free to leave it out.
- Salt and pepper – For seasoning.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
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- Sauce pan
How to make colcannon with kale
Peel and chop the potatoes, then boil them in salted water until fork-tender.
In a separate pan, sauté the white part of the chopped green onions in half of the butter. Add the chopped kale and cook until wilted but still green.
Drain the cooked potatoes and mash them with half the warm milk, the remaining butter, nutmeg, and black pepper. Gradually add the rest of the milk until smooth.
Stir in the sautéed kale and green onions, taste and adjust seasoning as needed.
Serve warm with extra butter and chopped green onions.
Variations
Colcannon with Cabbage: Swap the kale for finely shredded green or Savoy cabbage. Sauté it until soft before mixing it into the mashed potatoes.
Colcannon with Spinach: Use fresh or frozen spinach instead of kale. If using frozen, be sure to squeeze out excess moisture before adding it in.
Colcannon with Leeks and Bacon (loaded colcannon): Sauté sliced leeks in butter until tender, then stir them into the mashed potatoes with kale along with crispy, crumbled bacon for extra flavor. This version is also called loaded col
What to serve with Colcannon
This dish pairs perfectly with traditional Irish meals or hearty mains like:
Corned beef and cabbage: A classic combination for St. Patrick’s Day.
Roast chicken or beef: A comforting side for any protein.
Irish stew
Grilled sausages: Adds a flavorful twist to the meal.
Fried eggs: For a simple and satisfying breakfast option.
How to store
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in a pan over low heat with a bit of butter or milk to bring back the creamy texture.
Helpful Tips
- Use starchy potatoes. Russets, Yukon Gold or Maris piper (for my UK friends) mash up light and fluffy.
- Warm the milk. Adding warm milk helps create a smoother mash.
- Overworking the potatoes can make them gummy.
- Salt the water when boiling the potatoes.
FAQs
Colcannon is a traditional Irish dish made with mashed potatoes and greens, typically cabbage or kale.
It’s a creamy, buttery side dish often enjoyed during St. Patrick’s Day celebrations or alongside classic Irish meals like corned beef and cabbage.
The dish is usually made by mixing mashed potatoes with butter, milk, salt, and sometimes green onions or leeks for extra flavor.
Yes! You can prepare it a day in advance and reheat it on the stove with a little extra butter or milk.
Absolutely! Use plant based butter and milk for a dairy free version.
Yes, but starchy potatoes like Russets or Yukon Golds work best for a creamy texture.
Besides kale, you can try cabbage, spinach, or Swiss chard for different variations.
Yes! A little shredded cheddar or Irish cheese can add extra richness.
More side dishes
- Loaded baked potatoes
- Potato salad with pickles
- Check out all our Home Cooked Recipes
Colcannon with kale is a simple yet flavorful side dish that’s perfect for St. Patrick’s Day or any comfort food meal.
This Creamy buttery mashed potatoes, mixed with sautéed greens, filled with savory flavors, is sure to impress your guests. Give this colcannon recipe a try and enjoy a taste of Irish tradition!
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Colcannon with kale
Equipment
- Sauce pan
Ingredients
- 2 lbs potatoes (Russet or Yukon gold)
- 1 cup Kale (chopped)
- 3 Tablespoons Green onion (The white part of the green onion, chopped)
- 3 tablespoon Green onion (The green part of the green onion, chopped)
- 1 cup milk
- 1 to 2 pinches Ground nutmeg (optional)
- 4 Tablespoons unsalted butter
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Peel the potatoes, rinse them thoroughly, and place them in a pot. Cover with cold water, season with salt, and bring to a boil. Cook for about 20 minutes or until they are fork-tender.
- In a skillet, melt half of the butter over low heat. Add the chopped white parts of the green onions and cook for about 4 minutes until softened.
- Stir in the kale and continue cooking for another 3 to 4 minutes until it softens but retains its bright green color.
- Once the potatoes are done, drain them and return them to the pot. Add half of the milk, the remaining butter, nutmeg, and black pepper. Mash until smooth, gradually pouring in the remaining milk as needed.
- Fold in the sautéed kale mixture along with the green parts of the onions.
- Stir everything together, taste, and adjust the seasoning if necessary.
- Serve warm with extra butter on top and a sprinkle of chopped green onions.
Notes
- For a creamier texture, use Yukon Gold or Russet potatoes.
- Warm the milk before adding it to prevent the potatoes from cooling down too quickly. Warm milk also keeps the mashed potatoes fluffy.
- If you prefer a milder onion flavor, soak the green onions in warm water for a few minutes before using them.
- This dish pairs wonderfully with corned beef and cabbage or any roasted meat.
- Store leftovers in an airtight container in the refrigerator for up to three days and reheat with a splash of milk to restore creaminess.
