Creamy Colcannon Irish Mashed Potatoes with Kale Easy Homemade Recipe

The kitchen smelled like a quiet Irish morning—earthy, buttery, and just a little bit green. I was halfway through peeling potatoes when my phone buzzed with a message from my friend Maeve: “You have to try colcannon. It’s like mashed potatoes but with a leafy twist.” Honestly, I was skeptical. Mashed potatoes with kale? It sounded like a compromise between comfort food and health food—and I wasn’t sure if it would hold up to the creamy, dreamy mashed potatoes I usually make.

But that night, as the potatoes boiled and the kale wilted in the pan, something clicked. The mash was richer than expected, the kale added a subtle bite that cut through the creaminess, and the whole bowl felt like a warm hug after a long day. I found myself making this recipe multiple times that week—sometimes for solo dinners, sometimes as a side when I brought over mini lemon blueberry cheesecakes for friends. It wasn’t just a dish; it was a quiet moment of satisfaction that stuck with me.

That’s why this Creamy Colcannon Irish Mashed Potatoes with Kale recipe means a little more than just a side dish. It’s the kind of recipe you reach for when you want to feel grounded, comforted, and maybe a tiny bit adventurous—all at once.

Why You’ll Love This Recipe

After testing this recipe over a few weeks, I realized why it’s become a staple in my kitchen. Here’s the lowdown on what makes this creamy colcannon stand out:

• Quick & Easy: Ready in about 30 minutes, it’s perfect for those evenings when you want comfort food without the fuss.
• Simple Ingredients: No need for specialty stores—just potatoes, kale, butter, and a few pantry basics.
• Perfect for Cozy Dinners: Whether it’s a weeknight dinner or a casual gathering, this dish hits the spot.
• Crowd-Pleaser: I’ve never met a guest who turned down this creamy, buttery side. It’s a quiet star at every table.
• Unbelievably Delicious: The creamy texture combined with the slight earthiness of kale creates a flavor profile that’s both comforting and refreshingly green.

What sets this colcannon apart is the way the kale is cooked just right—not mushy, but tender—and blended seamlessly into the potatoes. Plus, I like to add a touch of green onion for a mild sharpness that balances the richness. It’s not just mashed potatoes; it’s mashed potatoes with a bit of soul.

Honestly, it’s the kind of recipe that makes you close your eyes after the first bite and think, “Yep, this is home.” It’s comfort food reimagined—simple, nourishing, and fuss-free.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and the kale adds a fresh, seasonal touch that’s easy to swap if needed.

• Russet potatoes (about 2 pounds / 900g) – for fluffy, creamy mash
• Curly kale (6 cups / 150g, chopped) – tender but not overpowering (you can substitute with savoy cabbage if preferred)
• Unsalted butter (4 tablespoons / 60g) – softened, for richness
• Whole milk (1/2 cup / 120ml) – warmed, for creaminess (use dairy-free milk for a vegan version)
• Green onions (2 stalks, sliced thin) – adds a gentle sharpness
• Salt and freshly ground black pepper – to taste

I always recommend using good-quality butter like Kerrygold for that authentic creamy flavor. For the potatoes, make sure to pick firm ones without sprouts or green spots for the best texture. If kale isn’t your thing, try swapping the greens for cabbage, which also works wonderfully in colcannon.

This recipe is flexible, so don’t stress if you run out of green onions—you can easily omit or add a sprinkle of chives instead.

Equipment Needed

• Large pot for boiling potatoes
• Colander to drain potatoes and kale
• Large skillet or sauté pan for cooking kale and green onions
• Potato masher or ricer (I prefer a ricer for the smoothest texture)
• Mixing bowl or the pot used for potatoes to mash and mix everything

If you don’t have a potato ricer, a sturdy masher works fine—just expect a slightly chunkier texture. I once tried using a food processor, and honestly, it turned the potatoes gluey, so steer clear of that. Also, a heavy-bottomed skillet helps cook the kale evenly without burning.

Budget tip: You can find good-quality potato mashers for under $15, and they really make a difference in texture. Keeping your equipment clean and dry, especially the masher or ricer, prevents clumping and makes the mash silky smooth.

Preparation Method

1. Prepare the potatoes: Peel 2 pounds (900g) of russet potatoes and cut them into roughly 2-inch (5 cm) chunks. Place them in a large pot and cover with cold water by about an inch (2.5 cm). Add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
2. Cook the kale: While the potatoes cook, heat 1 tablespoon (15g) of butter in a large skillet over medium heat. Add 6 cups (150g) chopped curly kale and sauté for 5-7 minutes until tender but still bright green. Stir in the sliced green onions and cook for another minute. Remove from heat and set aside.
3. Drain and mash potatoes: Drain the potatoes well and return them to the warm pot (off the heat). Mash with a potato masher or ricer until smooth. Add 3 tablespoons (45g) of softened butter and warm 1/2 cup (120ml) whole milk gradually, stirring until the mash reaches your desired creaminess.
4. Combine kale and potatoes: Fold the sautéed kale and green onions gently into the mashed potatoes. Season generously with salt and freshly ground black pepper. Taste and adjust seasoning as needed.
5. Final touch: Transfer to a serving bowl and add a small pat of butter on top if you want. Serve immediately while warm.

Quick tip: Keep the milk warm before adding to the potatoes to avoid cooling them down. Also, don’t over-mash or you risk gummy potatoes. The sensory cue here is a fluffy, creamy texture with no lumps (unless you like a few for rustic charm).

Once, I forgot to salt the water for boiling, and the potatoes felt under-seasoned. Lesson learned: always salt the water—it’s the first seasoning step and makes a big difference.

Cooking Tips & Techniques

Making perfect creamy colcannon Irish mashed potatoes with kale isn’t rocket science, but a few tips can make your life easier and the results tastier:

• Don’t rush boiling: Starting the potatoes in cold water lets them cook evenly. Hot water can make the outside mushy while the inside stays hard.
• Kale prep matters: Remove tough stems before chopping. The leaves cook faster and taste better when tender.
• Butter and milk temperature: Use room temperature butter and warm milk. Cold ingredients can shock the potatoes, resulting in a less creamy texture.
• Avoid overworking the potatoes: Mash gently and stop as soon as smooth. Overmixing releases starch and leads to gluey mash.
• Season throughout: Salt your boiling water, season the kale as it cooks, and taste your mash before serving.

I remember the first time I tried adding kale straight into boiling potatoes—it turned into a greenish mess and the textures clashed. Sautéing kale separately preserves its flavor and texture beautifully.

When multitasking, start the kale a few minutes after the potatoes to have everything ready simultaneously. This timing trick keeps the dish fresh and warm.

Variations & Adaptations

Colcannon is wonderfully flexible. Here are some ways to make it your own:

• Vegan version: Swap butter for olive oil or vegan margarine, and use almond or oat milk instead of dairy milk. The flavor changes but the creaminess stays.
• Seasonal twist: In spring, try swapping kale for tender spinach or chard. In fall, add roasted garlic for a deeper flavor.
• Spicy kick: Add a pinch of smoked paprika or cayenne pepper to the kale sauté for warmth and color.
• Cheesy colcannon: Stir in sharp cheddar or parmesan for an indulgent touch. I once stirred in some Irish cheddar for a party, and it was a hit.
• Different greens: Savoy cabbage or mustard greens work well if you want to switch it up.

One variation I tried was adding crispy bacon bits on top—pure comfort food. It pairs nicely with the creamy potatoes and makes the dish a little heartier.

Serving & Storage Suggestions

This creamy colcannon is best served hot, straight from the pot. It looks lovely garnished with a sprinkle of fresh chopped parsley or extra green onions. It pairs beautifully with roasted meats, grilled sausages, or even a simple fried egg for a cozy dinner.

For leftovers, store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or in the microwave, stirring occasionally to keep the creaminess. The flavors actually deepen after resting overnight, so sometimes I make it a day ahead.

If you want to freeze, place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat slowly with added milk or butter to bring back the creamy texture.

Pro tip: When reheating, avoid high heat to prevent drying out. Low and slow is the way to go.

Nutritional Information & Benefits

On average, a serving of this creamy colcannon Irish mashed potatoes with kale (about 1 cup / 240g) provides approximately:

Calories	220
Carbohydrates	35g
Protein	5g
Fat	7g
Fiber	4g

Kale is a nutrition powerhouse, packed with vitamins A, C, and K, plus antioxidants and fiber. Potatoes provide energy-rich carbohydrates and potassium. Using unsalted butter and moderate milk keeps this dish balanced without going overboard on saturated fat.

This recipe is naturally gluten-free and can be adapted for vegan and dairy-free diets as mentioned. It’s a realistic way to enjoy comfort food while sneaking in some greens—a win-win.

Conclusion

Creamy Colcannon Irish Mashed Potatoes with Kale is more than just a side dish—it’s a little moment of comfort and a subtle way to enjoy greens without fuss. I love how it brings a bit of Irish tradition to my table with ease and warmth.

Feel free to customize it with your favorite greens or add-ins to suit your taste. Whether you’re cooking for one or a crowd, this recipe fits right in.

Give it a try, and if you find yourself craving that cozy, buttery bowl like I do, you’ll know why it’s become a kitchen favorite. And if you enjoy dishes with a twist of comfort and creativity, you might also appreciate some of the recipes in the Luna Feast collection.

Happy cooking, and may your kitchen smell like home.

Frequently Asked Questions about Creamy Colcannon Irish Mashed Potatoes with Kale

Can I use other types of potatoes for colcannon?

Yes! While russet potatoes are ideal for fluffiness, Yukon Golds or red potatoes can also work, though the texture may be creamier or waxier.

How do I store leftover colcannon?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk to restore creaminess.

Can I make colcannon ahead of time?

Absolutely. Make it a day ahead, refrigerate, and reheat slowly before serving. The flavors often deepen overnight.

Is kale mandatory in colcannon?

Not at all. Traditional colcannon can also use cabbage or other leafy greens. Kale adds a nice earthy note but feel free to choose your favorite green.

Can I freeze colcannon mashed potatoes?

Yes, freeze in a suitable container for up to 2 months. Thaw overnight and reheat slowly with added milk or butter for best results.

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