Kale Colcannon Recipe
If you’re anything like me and love a comforting, cozy dish that feels both classic and a little adventurous, then this Kale Colcannon Recipe is going to be your new best friend in the kitchen. It’s basically mashed potatoes taken up a notch with the earthiness of kale and the creamy richness of cream cheese and sour cream. Trust me, once you make this, it’s hard to go back to plain old spuds!
Why This Recipe Works
- Perfect Texture Balance: The cream cheese and sour cream blend create ultra-creamy mashed potatoes while the kale adds a lovely bite.
- Flavor Harmony: Garlic and green onion bring out the best in earthy kale and starchy potatoes without overpowering.
- Simple, Yet Special: It’s a humble dish with upgraded ingredients that elevate it for weeknights or holidays.
- Flexible Ingredients: You can swap kale for other greens or make it vegan with easy tweaks, so it suits your taste or dietary needs.
Ingredients & Why They Work
This Kale Colcannon Recipe keeps things straightforward with everyday ingredients that play nicely together. Each one contributes layers of flavor, texture, and richness—making this mash anything but ordinary. As you shop, look for firm russet potatoes and fresh, vibrant Tuscan kale for the best results.
- Russet Potatoes: Their starchy, fluffy texture is perfect for mashing and absorbs the creamy mix-ins beautifully.
- Sea Salt: Using fine sea salt helps season the potatoes evenly; just watch the quantity if swapping with regular table salt.
- Unsalted Butter: Adds richness and helps wilt the kale gently without overpowering the other flavors.
- Large Bunch of Kale (Tuscan/Lacinato preferred): This variety is tender with a slightly sweet, earthy flavor that stands up well when cooked.
- Garlic: Minced or pressed garlic gives just a subtle kick and depth without being too sharp.
- Cream Cheese: Brings indulgent creaminess and a slight tang, making the colcannon extra luscious.
- Sour Cream: Adds a light tang and creamy texture that balances the richness of the cream cheese.
- Green Onion: Fresh, sliced green onions provide bright, gentle onion flavor and a little freshness on top as garnish.
Tweak to Your Taste
I’ve always loved making the Kale Colcannon Recipe my own by swapping ingredients or boosting flavors. You can really make this dish fit your family’s palate or what’s in season. Don’t be shy to experiment—it’s a forgiving recipe that lets you shine.
- Greens Swap: I sometimes replace kale with collard greens or Swiss chard when I want a slightly different texture or flavor, and it works beautifully.
- Vegan Version: For my plant-based friends, I’ve played around with olive oil instead of butter and used vegan sour cream alternatives to great success.
- Extra Flavor Boost: Adding a pinch of smoked paprika or a dash of nutmeg can add a delightful twist if you’re feeling adventurous.
- Make it Chunky or Smooth: I usually leave a few lumps in mine for texture, but if you’re into smoother mash, a potato ricer or mixer helps get there easily.
Step-by-Step: How I Make Kale Colcannon Recipe
Step 1: Prep and Parboil Your Potatoes
This is where the magic starts. I peel the russet potatoes and chop them into even 2-inch chunks to ensure they cook evenly. Adding a teaspoon of salt to the boiling water seasons the spuds from the inside out. Keep a close eye to bring the water to a full boil, then reduce to avoid it boiling over. After about 10 to 15 minutes, pierce a chunk with a fork—it should slide right in without resistance. Drain thoroughly, then let the potatoes sit in a colander to keep them from becoming waterlogged.
Step 2: Wilt Your Kale with Garlic
Return the pot to medium-high heat and melt one tablespoon of butter—this little step unlocks so much flavor. Toss in your chopped kale and stir frequently for 2 to 4 minutes until it softens and deepens in color. Add the minced garlic last and let it cook just until fragrant, about 30 seconds to a minute. This prevents the garlic from burning but ensures that lovely mellow garlic essence infuses the greens.
Step 3: Mash and Mix it All Together
Off the heat now, add the potatoes back in and mash them with the kale to your preferred consistency—I usually leave mine a bit chunky because I love the texture contrast. Next up, stir in the cream cheese, sour cream, remaining butter, and the last teaspoon of salt. Add two tablespoons of green onion and fold it all gently until it looks smooth and irresistible, but not overworked.
Step 4: Garnish and Serve Warm
Transfer everything to a warm serving bowl and finish with a few pats of butter and the reserved green onion on top for a fresh pop of color and flavor. This dish is best served straight away while it’s still fluffy, creamy, and warm. Trust me, that’s when it shines brightest.
Pro Tips for Making Kale Colcannon Recipe
- Even Potato Chunks: Cutting potatoes into uniform pieces ensures even cooking and prevents some chunks from being mushy while others stay hard.
- Don’t Overcook Kale: Cooking kale just until wilted keeps its flavor bright and texture nice; overcooking can make it bitter and mushy.
- Room Temperature Cream Cheese: Letting the cream cheese warm up on your counter helps it blend seamlessly without leaving lumps.
- Season Gradually: Salt the water and final mash, then taste before adding more—to avoid over-salting.
How to Serve Kale Colcannon Recipe
Garnishes
I’m a fan of topping my kale colcannon with a few fresh green onion slices and an extra pat of butter that melts just right. Sometimes, I sprinkle a tiny pinch of smoked paprika or cracked black pepper for a subtle kick. A drizzle of good olive oil also lends a silky finish.
Side Dishes
This dish pairs wonderfully with roasted chicken or pork chops. I also love serving it alongside hearty Irish stew or grilled salmon. For a vegetarian meal, add crispy pan-fried tofu or a simple mushroom gravy—it’s incredibly versatile!
Creative Ways to Present
For special occasions, I sometimes layer the colcannon in a shallow baking dish, sprinkle with breadcrumbs, and bake for a golden crust. It makes for a fun twist and impressive presentation. You can even serve it in small ramekins with a dollop of extra sour cream and chopped chives on top.
Make Ahead and Storage
Storing Leftovers
I store leftover kale colcannon in an airtight container in the fridge. It keeps well for up to 3 days—but you’ll want to gently reheat it to maintain its creamy texture.
Freezing
Personally, I find freezing mashed potato dishes a bit tricky because the texture can change. But if you want to freeze, portion it into freezer-safe containers and thaw overnight in the fridge before reheating gently with a splash of milk or cream to help it regain creaminess.
Reheating
When reheating, I prefer warming kale colcannon on the stove over low heat, stirring often and adding a bit of milk or butter to refresh that smooth texture. The microwave works too—just cover it and heat in short bursts, stirring each time to avoid dry patches.
FAQs
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Can I use other greens instead of kale in this Kale Colcannon Recipe?
Absolutely! Swiss chard, collard greens, or even cabbage all make great substitutes. They’ll change the texture and flavor a bit but keep that delicious green element that makes colcannon unique. Just adjust cooking times so they don’t get too mushy.
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How creamy should the final mash be?
That’s totally up to you. I like to leave mine slightly chunky for texture, but if you prefer smooth mashed potatoes, a ricer or mixer will do the trick. Just be careful not to overmix or it can get gluey.
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Can I make this recipe vegan?
Yes! Switch out the butter for olive oil and use dairy-free cream cheese and sour cream substitutes. The kale cooked in olive oil still tastes fantastic, and the plant-based creams keep it rich and smooth.
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What’s the best way to store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a little milk or butter added to restore creaminess. Avoid overcooking on reheating to keep the best texture.
Final Thoughts
This Kale Colcannon Recipe has become one of those comforting dishes I turn to when I want something classic but with a fresh twist. It’s simple, satisfying, and the kind of recipe that feels like a warm hug after a busy day. I hope you enjoy making it as much as I do, and that it finds a happy spot on your dinner table, too. Give it a go—you’ll be amazed at how such humble ingredients can come together to create something truly special.
Print
Kale Colcannon Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Irish
- Diet: Vegetarian
Description
Kale Colcannon is a comforting Irish-inspired mashed potato dish blended with tender kale, cream cheese, sour cream, and green onions. This creamy, savory side dish features perfectly cooked russet potatoes combined with sautéed kale and garlic, delivering a hearty and flavorful treat ideal for dinner accompanying meats or enjoyed on its own.
Ingredients
Potatoes
- 3 pounds Russet potatoes, peeled
- 2 teaspoons fine sea salt, divided
- 2 tablespoons unsalted butter, divided, plus more for garnish
Greens 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
- 8 ounces cream cheese
- 4 ounces (½ cup) sour cream
- 3 tablespoons thinly sliced green onion, divided
Instructions
- Prepare ingredients: Pull the cream cheese out of the fridge to warm on the counter while cooking the potatoes. Cut potatoes into even 2-inch chunks.
- Cook potatoes: Place potato chunks in a large pot. Add 1 teaspoon salt and enough water to cover potatoes by 1 to 2 inches. Bring to a boil over high heat, reduce heat as needed to prevent overflow, and cook until potatoes are fork tender, about 15 minutes.
- Drain potatoes: Carefully drain the water and leave potatoes in the colander.
- Sauté kale and garlic: Return the empty pot to medium-high heat, add 1 tablespoon butter. Once melted, add chopped kale and cook stirring often for 2 to 4 minutes until wilted and dark green. Add garlic and cook until fragrant about 30 seconds to 1 minute.
- Combine and mash: Remove pot from heat and add drained potatoes. Mash potatoes and kale until desired consistency; chunky or smooth.
- Add dairy and seasonings: Stir in cream cheese, sour cream, remaining 1 tablespoon butter, and 1 teaspoon salt. Mash until mostly combined, then add 2 tablespoons green onions and mix until combined.
- Serve: Transfer to a serving bowl, top with pats of butter and remaining 1 tablespoon green onions. Serve warm.
Notes
- If using regular table salt instead of fine sea salt, use less initially and adjust at the end to taste.
- Substitute chard, collard greens, or cabbage for kale if desired.
- To make dairy free/vegan, cook kale in olive oil, use 1 to 1½ cups vegan sour cream instead of cream cheese and sour cream, and omit extra butter.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 30 mg
