Irish-Style Colcannon Potatoes with Kale

The potatoes simmer 15 to 18 minutes until very tender while kale and green onions cook in butter until dark green.

The drained potatoes are mashed with warm milk and butter, then the kale mixture is folded through. Kale is the green in this version.

How to Make It

1. Potatoes simmered

   Place the potatoes in a pot, cover with cold salted water and bring to a boil. Simmer 15 to 18 minutes, until very tender.

2. Kale sautéed

   While the potatoes cook, melt 2 tablespoons butter in a skillet over medium heat. Add the kale and half the green onions and cook 4 to 5 minutes, until tender and dark green.

3. Mashed

   Drain the potatoes well and mash with the warm milk, remaining 2 tablespoons butter, salt and black pepper.

4. Folded and finished

   Fold in the cooked kale mixture. Spoon into a serving bowl, make a small butter well if desired and finish with the remaining green onion and chives.

Why This Recipe Works

• Starting the potatoes in cold salted water cooks them evenly.
• Warm milk keeps the mash from going gluey.
• Cooking the kale first softens it so it folds in smoothly.
• Folding rather than beating keeps the greens visible.

Ingredient Notes

Potatoes

Two pounds of Yukon Gold or russet, peeled and cut into chunks.

Kale

Four cups chopped, tough stems removed.

Butter

Four tablespoons, half for the kale and half for the mash.

Success Tips

• Drain the potatoes well so the mash is not watery.
• Warm the milk before it goes in.
• Fold the kale through at the end so it stays distinct.

Serving Ideas

Spoon into a bowl, make a small well of butter if you like, and finish with green onion and chives.

Storage and Reheating