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
Scale
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
