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Creamy Irish Colcannon with Kale and Scallions

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A creamy, comforting Irish colcannon made with buttery mashed Yukon Gold potatoes, sautéed kale, and fresh scallions. This easy homemade recipe offers a fresh twist on a classic soul food dish, perfect for cozy dinners or St. Patrick’s Day.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into chunks
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup whole milk or heavy cream, warmed (can substitute almond or oat milk)
  • Salt and freshly ground black pepper, to taste
  • 4 cups kale leaves, tough stems removed and chopped
  • 3–4 scallions, thinly sliced
  • 2 cloves garlic, minced (optional)
  • 1 tablespoon olive oil or additional butter for sautéing

Instructions

  1. 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 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.
  3. While potatoes cook, gently warm your milk or cream in a small saucepan or microwave until just warm—not boiling.
  4. 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 salt and pepper. Remove from heat.
  5. 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. 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. Taste and adjust salt and pepper as needed. Add a pat of butter on top just before serving if desired.

Notes

Use Yukon Gold potatoes for the creamiest texture. Warm the milk or cream before adding to avoid shocking the potatoes. Dry potatoes after draining to keep mash fluffy. Sauté kale until just tender and bright green to preserve flavor and nutrients. For vegan version, substitute butter with vegan margarine or olive oil and use plant-based milk.

Nutrition

Keywords: colcannon, Irish recipe, mashed potatoes, kale, scallions, comfort food, St. Patrick's Day, creamy potatoes

Find it online: https://juliamadeit.com/creamy-irish-colcannon-with-kale-and-scallions-easy-homemade-recipe/