Description
This Kale Colcannon recipe is a delicious twist on traditional Irish mashed potatoes, featuring tender Russet potatoes blended with sautéed Tuscan kale, creamy cream cheese, and sour cream. The dish is seasoned with garlic, green onions, and sea salt, offering a comforting and flavorful side perfect for any meal.
Ingredients
Units
Scale
Potatoes and Seasoning
- 3 pounds Russet potatoes, peeled
- 2 teaspoons fine sea salt, divided
- 2 tablespoons unsalted butter, divided, plus more for garnish
Greens and Aromatics
- 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, softened
- 4 ounces (1/2 cup) sour cream
Garnishes
- 3 tablespoons thinly sliced green onion, divided
Instructions
- Prep the Cream Cheese and Potatoes: Remove the cream cheese from the refrigerator to allow it to warm up to room temperature while you prepare the potatoes. Peel and cut the Russet potatoes into even chunks about 2 inches in size.
- Boil the Potatoes: Place the potato chunks in a large Dutch oven or soup pot. Add 1 teaspoon of fine sea salt and cover the potatoes with water by 1 to 2 inches. Bring to a boil over high heat, then reduce heat as necessary to prevent boiling over. Cook until potatoes can be easily pierced with a fork, about 10 to 15 minutes.
- Drain the Potatoes: Carefully drain all water using a colander and leave the potatoes to drain while you cook the kale.
- Sauté the Kale: Return the empty pot to the stove over medium-high heat. Add 1 tablespoon of butter and let it melt. Add the chopped kale and cook, stirring frequently, for 2 to 4 minutes until wilted and dark green. Add the pressed garlic and sauté until fragrant, about 30 seconds to 1 minute.
- Mash Potatoes and Kale: Remove the pot from heat and return the drained potatoes to the pot. Mash together until you reach desired consistency—some prefer chunky, others smooth.
- Add Creamy Ingredients and Seasoning: Stir in the softened cream cheese, sour cream, remaining 1 tablespoon of butter, and 1 teaspoon salt. Mash and mix until mostly combined.
- Finish with Green Onions: Add 2 tablespoons of the sliced green onions and stir to combine evenly throughout the mixture.
- Serve: Transfer the colcannon to a serving bowl. Garnish with pats of butter and the remaining tablespoon of green onions. Serve warm for best flavor.
Notes
- Salt note: If substituting regular table salt for fine sea salt, use less initially and adjust to taste.
- Variation: Substitute kale with chard, collard greens, or cabbage for different flavors and textures.
- Dairy-free/vegan option: Cook the kale in olive oil and replace cream cheese and sour cream with 1 to 1½ cups vegan sour cream. Skip extra butter.
Nutrition
- Serving Size: 1/8 recipe (~200g)
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg
