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
Units
Scale
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
