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Colcannon on a white serving platter.
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Colcannon

Stir buttery kale or cabbage into classic mashed potatoes and you've got Colcannon, a traditional Irish side dish that's easy to make and absolutely delicious.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 14 servings (1/2 cup each)
Calories 122kcal

Ingredients

Instructions

  • In a Dutch oven or large stockpot, add potatoes and 2 tablespoons salt. Add cold water to cover potatoes by 1 inch.
  • Over medium-high heat, bring to boil and partially cover pot. Cook until potatoes are tender and a fork can be easily slipped into the center, stirring once or twice, about 10 to 15 minutes. Drain well, tossing in colander to remove excess water.
  • Wipe pot dry. Over medium-high heat, melt butter. Add kale and onion and cook until softened, about 5 minutes, stirring often. Return potatoes to pot and mash to a uniform consistency.
  • Slowly stir in 3/4 cup hot milk. Add more milk, 1 tablespoon at a time, to adjust the consistency as desired. Season to taste with salt and pepper.

Notes

  1. Potatoes: For the fluffiest, smoothest, and most flavorful mashed potatoes, choose high-starch potatoes like Russet, Idaho, or Yukon gold potatoes.  Waxy potatoes (such as new, red, or white varieties) require more mashing to become creamy which could result in gluey, pasty spuds.
  2. Butter before milk: Always add the butter first so the butter fat coats the potato starch molecules. Then, add the hot milk to make them creamy. If you mix up the order, you could end up with gluey spuds.
  3. Cabbage: substitute 4 cups (10 ounces) of shredded cabbage for the kale.
  4. Yield: This recipes makes about 7 cups of colcannon, enough for 14 (1/2-cup) servings.
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  6. Make ahead: Peel and cube the raw potatoes up to 24 hours in advance. Cover with water and chill in the refrigerator. 
  7. Freezer: As long as you use butter and dairy, colcannon freezes beautifully. Let it completely cool, then spoon into a freezer-safe container. Label, date, and freeze for up to 1 month.

Nutrition

Serving: 1serving (1/2 cup) | Calories: 122kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 65mg | Potassium: 331mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1152IU | Vitamin C: 13mg | Calcium: 51mg | Iron: 1mg