If you’re on the hunt for a comforting, flavorful side dish that takes your classic mashed potatoes up a notch, you’re going to adore this Kale Colcannon mashed potatoes Recipe. I absolutely love how the tender kale adds a vibrant color and earthy taste that perfectly complements the creamy potatoes. Stick with me, and you’ll discover a clever trick or two to make this dish your new family favorite!
Why You’ll Love This Recipe
- Comfort Meets Nutrition: The kale adds wonderful vitamins and texture to classic creamy mashed potatoes.
- Simple Ingredients: You probably have everything you need in your kitchen already—no fancy trips to the store required.
- Family Friendly: My family goes crazy for this version of colcannon; it’s a guaranteed crowd-pleaser at dinner.
- Fast and Easy: Ready in about 40 minutes, making it perfect for weeknight meals or holiday feasts.
Ingredients You’ll Need
The magic of this Kale Colcannon mashed potatoes Recipe comes from balancing hearty potatoes with tender kale and creamy cheese. When shopping, I recommend picking firm, heavy Russet potatoes—they mash beautifully every time. And if you can get your hands on Tuscan kale, also called Lacinato, you’re in for an extra tender and flavorful dish.
- Russet potatoes: Their fluffy texture is perfect for creamy mashed potatoes.
- Fine sea salt: I love using sea salt for a clean flavor, but you can adjust if using regular table salt.
- Unsalted butter: Divided use lets you cook and finish the dish with buttery goodness.
- Kale (Tuscan/Lacinato preferred): Choose fresh, crisp leaves and remove tough ribs for tenderness.
- Garlic clove: Just one adds a subtle aroma that warms up the palate.
- Cream cheese: The secret ingredient making this mash ultra-creamy and rich.
- Sour cream: Brings a tangy brightness that balances the creamy texture beautifully.
- Green onions: Used both inside the dish and as a garnish for fresh color and mild bite.
Variations
I love that this Kale Colcannon mashed potatoes Recipe is so flexible—you can tweak it to suit your taste or dietary needs without losing the soul of the dish. When I make it for different occasions, I often try a few variations to keep it interesting.
- Use different greens: I swapped kale for tender Swiss chard once, and it worked beautifully, giving a sweeter undertone.
- Dairy-free version: When friends visited who avoid dairy, I replaced butter with olive oil and stirred in vegan sour cream—deliciously creamy without the dairy.
- Extra cheesy: Sometimes I add grated sharp cheddar or Parmesan for a more indulgent flavor.
How to Make Kale Colcannon mashed potatoes Recipe
Step 1: Prepare and Cook the Potatoes
First things first, pull your cream cheese out of the fridge so it can warm up while you prep the potatoes. This helps it blend smoothly later on. Peel and cut about 3 pounds of Russet potatoes into even chunks around 2 inches in size—this ensures they cook evenly. Pop them into a large pot and cover with cold water by 1 to 2 inches. Add 1 teaspoon of fine sea salt. Bring to a boil and cook until the potatoes are fork-tender, roughly 10 to 15 minutes. I always test a piece in the middle so they’re perfectly soft but not falling apart.
Step 2: Wilt the Kale
While the potatoes cook, keep your pot handy because this is where the kale magic happens next. After draining the potatoes, return the pot to the stove over medium-high heat and melt 1 tablespoon of butter. Toss in your chopped kale and cook for 2 to 4 minutes until it’s wilted and the color deepens to a beautiful dark green. Then add the minced garlic and sauté for 30 seconds to 1 minute until fragrant—be careful not to burn it! The kale will soak up all those garlicky buttery flavors.
Step 3: Mash and Combine
Return the cooked potatoes to the pot with kale. Now comes my favorite part: mashing. I like to keep my mash a little chunky for some texture, but if you prefer smoother, go ahead and mash away until silky. Stir in the softened cream cheese, sour cream, remaining butter, and the last teaspoon of salt. Add 2 tablespoons of sliced green onions and mix it all gently. The creamy richness paired with mild kale and fresh onion is simply divine.
Step 4: Serve Warm and Garnish
Transfer your Kale Colcannon mashed potatoes to a serving bowl. Top with a couple pats of butter for that wow factor and sprinkle with the remaining green onions. I always serve this dish while warm to enjoy its full creaminess and fresh flavors.
Pro Tips for Making Kale Colcannon mashed potatoes Recipe
- Even Potato Chunks: Cutting potatoes into the same size ensures they cook evenly and mash smoothly.
- Warm Cream Cheese First: Letting it sit out softens it for easier blending into the mash without lumps.
- Don’t Overcook Kale: Quickly wilting keeps its vibrant color and fresh taste, avoiding bitterness.
- Taste for Salt at the End: Starting with some salt but adjusting after mashing prevents an overly salty dish.
How to Serve Kale Colcannon mashed potatoes Recipe
Garnishes
I’m a big fan of adding a pat of butter that melts right before serving—it adds shine and extra richness. I like sprinkling thinly sliced green onions on top, which add a lovely fresh crunch and a pop of green that makes the dish look irresistible.
Side Dishes
This Kale Colcannon mashed potatoes Recipe pairs beautifully with roasted chicken, savory pork chops, or even a hearty beef stew. I often serve it alongside sautéed mushrooms or glazed carrots to add more color and flavor to the plate.
Creative Ways to Present
For special occasions, I sometimes mound the colcannon into a pretty bowl and create a small well in the center to nestle a slow-melting pat of herb butter. Another idea I love is scooping portions into individual ramekins, topping with crispy kale chips for a delightful texture contrast.
Make Ahead and Storage
Storing Leftovers
I store leftover colcannon in an airtight container in the fridge. It keeps well for up to 3 days. When packing leftovers, I make sure to cover it tightly so it doesn’t dry out and keep the flavors fresh.
Freezing
While I haven’t frozen this exact recipe personally, mashed potatoes tend to freeze fairly well. If you try freezing Kale Colcannon mashed potatoes Recipe, freeze it in a sealed container, leaving some space for expansion. Adding extra cream cheese before freezing might help preserve creaminess after thawing.
Reheating
To reheat, I gently warm leftovers on the stove over low heat with a splash of milk or cream to revive softness. Stir often to prevent sticking. Microwaving in short bursts also works if you’re in a rush—just be sure to stir midway.
FAQs
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Can I use other types of potatoes for Kale Colcannon mashed potatoes Recipe?
Definitely! While Russet potatoes give the fluffiest texture, Yukon Golds can also work and provide a creamier, buttery flavor. Just keep in mind that waxier potatoes might yield a denser mash.
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What can I substitute for kale if I don’t have any on hand?
You can swap kale with collard greens, Swiss chard, or even cabbage if those are what you’ve got. Just cook them the same way—don’t overcook to maintain a bit of texture and vibrant color.
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Is it possible to make this recipe vegan?
Yes! I recommend cooking the kale in olive oil instead of butter and stirring in vegan sour cream or a non-dairy cream cheese alternative to maintain creaminess and flavor without dairy.
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How do I avoid watery mashed potatoes when making Kale Colcannon?
Drain your potatoes thoroughly and let them sit in a colander to release any excess moisture before mashing. Also, avoid boiling the potatoes too long as they can absorb extra water and become gummy.
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Can I prepare parts of this recipe ahead of time?
Yes! You can chop the kale and prep the potatoes earlier in the day to save time. Just wait to cook and mash until you’re ready to serve to keep everything fresh and vibrant.
Final Thoughts
This Kale Colcannon mashed potatoes Recipe has become a staple in my kitchen because it combines simple ingredients into something truly special. It’s the perfect balance of creamy, savory, and fresh—all in one bowl. If you’re looking for a tasty way to sneak more greens into your meal or just want to switch up your mashed potato game, this recipe is a must-try. Trust me, once you make it, you’ll keep coming back to it for every occasion!
Print
Kale Colcannon mashed potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Irish
Description
Kale Colcannon is a comforting twist on traditional Irish mashed potatoes, incorporating vibrant Tuscan kale sautéed with garlic, blended with creamy cream cheese and sour cream for a luscious, flavorful side dish perfect for any meal.
Ingredients
Potatoes
- 3 pounds Russet potatoes, peeled
- 2 teaspoons fine sea salt*, divided
- 2 tablespoons unsalted butter, divided, plus more for garnish
Kale and Flavorings
- 1 large bunch kale, preferably Tuscan/Lacinato, ribs removed and chopped into small, bite-sized pieces (3 to 4 cups)
- 1 medium clove garlic, pressed or minced
Dairy
- 8 ounces cream cheese
- 4 ounces (1/2 cup) sour cream
- 3 tablespoons thinly sliced green onion, divided
Instructions
- Prepare the Cream Cheese: Remove the cream cheese from the refrigerator and let it sit at room temperature to soften while you cook the potatoes.
- Cut and Boil Potatoes: Cut peeled potatoes into 2-inch chunks. Place them in a large Dutch oven or soup pot, add 1 teaspoon of salt, and cover with water by 1 to 2 inches. Bring to a boil over high heat, then reduce heat as needed to avoid overflow. Cook until potatoes are fork-tender, about 10 to 15 minutes.
- Drain Potatoes: Carefully drain all water from the pot using a colander, leaving the potatoes to drain completely.
- Sauté Kale: Return the empty pot to the stove over medium-high heat, add 1 tablespoon butter, and melt. Add the chopped kale and sauté, stirring frequently, for 2 to 4 minutes until wilted and dark green. Add pressed garlic and cook for 30 seconds to 1 minute until fragrant.
- Combine Potatoes and Kale: Remove pot from heat. Return drained potatoes to the pot and mash together with the kale until the desired consistency is reached (chunky or smooth).
- Add Creamy Ingredients and Season: Add softened cream cheese, sour cream, remaining 1 tablespoon butter, and 1 teaspoon salt. Mash and stir until mostly combined. Stir in 2 tablespoons of sliced green onions until everything is well incorporated.
- Serve: Transfer the kale colcannon to a serving bowl. Garnish with pats of butter and the remaining tablespoon of green onions. Serve warm.
Notes
- If using regular table salt instead of fine sea salt, reduce the initial salt amount slightly and adjust seasoning at the end to taste.
- You can substitute chard, collard greens, or cabbage for the kale for a different flavor profile.
- For a dairy-free or vegan version, sauté kale in olive oil and replace cream cheese and sour cream with 1 to 1½ cups vegan sour cream, skipping the additional butter.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 280
- Sugar: 3g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
