Creamy Irish Colcannon with Kale and Scallions Easy Homemade Recipe

Let me tell you, the scent of buttery mashed potatoes mingling with sautéed kale and fresh scallions wafting from my kitchen is enough to make anyone’s mouth water. The first time I whipped up this creamy Irish colcannon with kale and scallions, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Back when I was knee-high to a grasshopper, my grandma used to make colcannon with cabbage, but swapping in kale gave it a fresh, vibrant twist that feels both traditional and new.

I stumbled upon this recipe on a rainy weekend, trying to recreate that warm, nostalgic comfort food but with a green boost. Honestly, my family couldn’t stop sneaking heaping spoonfuls off the stove (and I can’t really blame them). This creamy Irish colcannon with kale and scallions is dangerously easy to make, perfect for cozy dinners or brightening up your St. Patrick’s Day feast. It’s one of those dishes that feels like a warm hug on a plate, and you’re going to want to bookmark this one for many meals to come.

Why You’ll Love This Creamy Irish Colcannon with Kale and Scallions Recipe

After testing this recipe more times than I can count (in the name of research, of course), I can tell you it’s a real winner. Not only does it bring that classic Irish soul food vibe, but it’s also updated with kale and scallions for a fresh, nutrient-packed punch. Here’s why it’s a keeper:

• Quick & Easy: Comes together in about 30 minutes—perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: You probably already have everything in your pantry and fridge—no fancy shopping required.
• Perfect for Cozy Gatherings: Whether it’s a holiday spread or a comforting family dinner, this creamy Irish colcannon hits the spot.
• Crowd-Pleaser: Kids and adults alike rave about the creamy texture and subtle garlicky greens.
• Unbelievably Delicious: The buttery mash paired with tender kale and the slight bite of scallions creates a flavor combo that’s pure comfort food magic.

What makes this recipe stand out? It’s all about balance—the creamy potatoes don’t overpower the earthiness of the kale or the fresh zing from the scallions. Plus, a little extra butter and cream (yes, please) give it that melt-in-your-mouth feel that makes you close your eyes after the first bite. Honestly, this isn’t just another mashed potato dish; it’s your best version of Irish comfort food, reimagined for the modern kitchen.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Here’s the rundown:

• For the Potatoes:
  • 2 pounds (900g) Yukon Gold potatoes, peeled and cut into chunks (they mash up super creamy)
  • 4 tablespoons unsalted butter, softened (adds richness and silkiness)
  • 1/2 cup (120ml) whole milk or heavy cream, warmed (feel free to swap with almond or oat milk if you prefer)
  • Salt and freshly ground black pepper, to taste
• For the Greens:
  • 4 cups (about 120g) kale leaves, tough stems removed and chopped (I recommend curly kale for the best texture)
  • 3-4 scallions (green onions), thinly sliced (for a fresh, mild onion bite)
  • 2 cloves garlic, minced (optional, but honestly, it adds that perfect savory depth)
  • 1 tablespoon olive oil or additional butter (for sautéing)

If you want to switch things up, baby spinach or Swiss chard work nicely in place of kale. And if dairy’s a no-go, coconut yogurt or vegan butter can substitute without losing creaminess.

Equipment Needed

• A large pot for boiling potatoes
• A colander or strainer to drain the potatoes
• A large skillet or sauté pan for cooking kale and scallions
• A potato masher or ricer (I personally prefer a potato masher for a bit of rustic texture)
• Measuring cups and spoons
• A wooden spoon or spatula for stirring the greens
• Optional: A thermometer to warm milk precisely (not necessary, but handy)

Don’t sweat it if you don’t have a potato masher—using a fork works in a pinch, though the texture might be a bit chunkier. For sauté pans, non-stick works well here, but I’ve had great results with cast iron too. Just keep your pan seasoned, and you’ll have a kitchen buddy for life.

Preparation Method

1. Prep and boil the potatoes: Place peeled and chunked Yukon Gold potatoes in a large pot, cover with cold water by about an inch, and add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 15-20 minutes.
2. Drain and dry: Drain potatoes well in a colander. Return them to the pot and place over low heat for 1-2 minutes to let any excess moisture evaporate. This step helps keep the mash fluffy, not watery.
3. Warm the milk or cream: While potatoes cook, gently warm your milk or cream in a small saucepan or microwave until just warm—not boiling.
4. Sauté the greens: Heat olive oil or butter in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Toss in chopped kale and scallions, stirring frequently, until kale is wilted and tender, about 5-7 minutes. Season with a pinch of salt and pepper. Remove from heat.
5. Mash the potatoes: Using a potato masher, mash the potatoes until mostly smooth with a little rustic texture left. Stir in the softened butter until melted and combined.
6. Add milk and greens: Gradually add the warmed milk or cream, stirring until the mash reaches your desired creamy consistency. Fold in the sautéed kale and scallions, mixing thoroughly.
7. Final seasoning: Taste and adjust salt and pepper as needed. For an extra touch, add a pat of butter on top just before serving.

Pro tip: If your mash feels dense, a splash more warm milk can loosen it up beautifully. And don’t skip drying the potatoes after draining—trust me, it makes all the difference between fluffy and gluey.

Cooking Tips & Techniques

Let’s face it: mashed potatoes can be tricky, but with a few tricks up your sleeve, you’ll nail this creamy Irish colcannon every time. First, start with Yukon Golds—they’re naturally buttery and less starchy than Russets, so you get that smooth, dreamy texture without gluey lumps.

Avoid overmixing or blending potatoes with a food processor, which can turn the starch into a gummy mess. Mashing by hand keeps things rustic and light. When sautéing the kale, cook it just until tender but still bright green—that’s your cue that the flavor and nutrients are locked in.

One mistake I made early on was adding cold milk; it shocked the potatoes and made the mash less creamy. Warm your dairy ahead of time to keep the potatoes silky. Also, don’t forget to season in layers—salt the boiling water, the greens, and the mash itself. Seasoning is where flavor builds!

Lastly, multitask like a pro: get your greens sautéing while the potatoes boil, then mash and combine everything while the greens finish cooling slightly. This keeps your timing tight and your kitchen workflow smooth.

Variations & Adaptations

This creamy Irish colcannon with kale and scallions is a great canvas for creativity. Here are some ways to make it your own:

• Seasonal Greens Swap: Use baby spinach, Swiss chard, or even collard greens instead of kale for a milder or earthier flavor.
• Vegan Version: Swap butter for vegan margarine or olive oil and use coconut or almond milk instead of dairy.
• Cheesy Twist: Stir in a handful of shredded sharp cheddar or Parmesan for a richer, tangy layer.
• Garlic Lover’s Upgrade: Roast a whole head of garlic and mash the softened cloves into the potatoes for a mellow, sweet garlic flavor.
• Spicy Kick: Add a pinch of red pepper flakes while sautéing the greens for a touch of heat.

Personally, I once tried swapping kale with sautéed leeks and it brought a subtle sweetness that was surprisingly delightful. Feel free to experiment—this recipe’s forgiving and welcomes your personal touch.

Serving & Storage Suggestions

Serve this creamy Irish colcannon warm, right off the stove, with a pat of melting butter on top for that extra indulgence. It pairs wonderfully with roasted meats, grilled sausages, or a hearty vegetable stew. For drinks, a crisp Irish cider or a simple cup of black tea complements the flavors nicely.

Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of milk or cream to bring back the creaminess. You can also microwave it covered, stirring halfway through.

This dish actually tastes even better the next day as the flavors meld together. For longer storage, colcannon freezes nicely—just thaw overnight in the fridge and warm as above.

Nutritional Information & Benefits

Estimated per serving (based on 6 servings): approximately 250 calories, 12g fat, 30g carbohydrates, and 5g protein. Rich in fiber, vitamins A, C, and K thanks to the kale and scallions, this recipe offers a nourishing boost alongside comforting carbs.

Kale is a powerhouse green loaded with antioxidants and calcium, while scallions add fresh flavor with minimal calories. Using Yukon Gold potatoes provides a good dose of potassium and vitamin C. If you opt for dairy-free milk and butter alternatives, this recipe can easily fit vegan and lactose-intolerant diets.

From my wellness perspective, this colcannon feels like comfort food with a conscience—creamy and satisfying, yet packed with wholesome greens that keep you feeling good.

Conclusion

To wrap it up, this creamy Irish colcannon with kale and scallions is a must-try for anyone who loves classic comfort food with a fresh twist. It’s simple, quick, and adaptable to all kinds of dietary needs and occasions. Honestly, I love how it brings a little bit of Ireland’s soul into my kitchen while sneaking in healthy greens.

Give it a whirl, tweak it to your taste, and share your own versions—I’d love to hear how you make it your own! Don’t forget to leave a comment or share this recipe with friends who could use a little cozy goodness on their plate. Cooking should be fun, and this colcannon feels like a warm, tasty hug that’s always ready to comfort.

FAQs About Creamy Irish Colcannon with Kale and Scallions

Can I use other types of potatoes for colcannon?

Yes! Yukon Gold is preferred for creaminess, but Russets or even red potatoes work. Just remember that starchy potatoes like Russets get fluffier while waxy ones hold shape more.

Is it necessary to sauté the kale before adding it?

Sautéing softens the kale and reduces bitterness, plus it brings out flavor. You can also blanch it briefly if you prefer, but raw kale would be too tough in this dish.

Can I make this recipe ahead of time?

Absolutely! Colcannon reheats well and tastes even better the next day. Store in the fridge, then reheat gently with a splash of milk or cream.

How can I make this dish vegan?

Swap butter for vegan margarine or olive oil and use plant-based milk like almond or oat milk. Make sure to check for any added dairy in your milk alternative.

What can I serve with creamy Irish colcannon?

It’s perfect alongside roasted meats, sausages, or vegetable stews. It also pairs well with a crisp salad and crusty bread for a lighter meal.

Print