If you’re hunting for a comforting side dish that’s both hearty and packed with greens, I’ve got something special for you: my Kale Colcannon Mash Recipe. This elevated twist on traditional colcannon swaps the usual cabbage for tender, vibrant kale, giving you creamy mashed potatoes with a delightful earthy kick. Trust me, once you try this, it might just become your new favorite way to enjoy kale and potatoes together. So, grab your mixing bowl and let’s dive into a mash that’s as soul-soothing as it is downright delicious!
Why You’ll Love This Recipe
- Comfort Food with a Twist: Classic mashed potatoes meet savory kale, adding depth and nutrients.
- Creamy Texture: Thanks to cream cheese and sour cream, this mash is ultra-smooth yet satisfying.
- Simple Ingredients: Pantry staples come together with fresh kale for a fuss-free flavor boost.
- Versatile Side Dish: Works beautifully for weeknight dinners or special holiday spreads.
Ingredients You’ll Need
These ingredients play together like old friends: creamy potatoes, earthy kale, and that touch of tang from sour cream. When shopping, I always look for firm, heavy Russet potatoes and vibrant Tuscan kale – it holds up beautifully and isn’t bitter like other varieties can be.
- Russet potatoes: Their starchy nature makes for irresistibly fluffy mash.
- Fine sea salt: I prefer fine sea salt for its subtle flavor; it dissolves quickly without any grit.
- Unsalted butter: Using unsalted gives you total control over the saltiness.
- Kale (Tuscan/Lacinato): This type is tender and mildly sweet compared to curly kale.
- Garlic: Just a clove adds fragrant depth without overpowering.
- Cream cheese: Adds that luscious creaminess and subtle tang that’s a game-changer.
- Sour cream: Boosts the tang and keeps the mash silky smooth.
- Green onions: Fresh and slightly sharp, they brighten things up at the end.
Variations
I love making this kale colcannon mash my own, so I encourage you to tweak it according to your taste or what you have on hand. A little creativity goes a long way here!
- Greens swap: Sometimes I swap kale for collard greens or Swiss chard — it’s equally delicious and changes up the flavor profile.
- Dairy-free version: For friends who avoid dairy, cooking the kale in olive oil and using vegan sour cream works like a charm; just skip the butter too.
- Extra oniony kick: Mixing in sautéed leeks or shallots alongside the kale gives it an extra layer of sweetness.
- Cheesy upgrade: Sprinkle in shredded sharp cheddar or Parmesan for a luscious, indulgent twist if you’re feeling fancy.
How to Make Kale Colcannon Mash Recipe
Step 1: Prepare Your Ingredients and Potato Base
Start by peeling and cutting your Russet potatoes into chunks about two inches each—pretty uniform in size so they cook evenly. While your potatoes are boiling in salted water until fork-tender (usually around 10 to 15 minutes), take the cream cheese out of the fridge to soften. Trust me, this little timing trick ensures it blends effortlessly into the mash, making it silky smooth without lumps.
Step 2: Wilt the Kale and Flavor It Up
Once the potatoes are draining, pop your empty pot back on the stove and melt a tablespoon of butter over medium-high heat. Toss in the chopped kale and cook for 2 to 4 minutes, stirring occasionally, until the leaves are soft and dark green—nothing bitter here, just tender goodness. Then, add your minced garlic and sauté for 30 seconds to a minute until fragrant. This step infuses that beautiful garlicky warmth into the greens and the whole mash.
Step 3: Mash Everything Together
Off the heat, return those perfectly wilted kale leaves to the pot along with your drained potatoes. I usually mash with a sturdy potato masher, opting for a little chunkiness because I adore that rustic texture. Add in cream cheese, sour cream, the remaining butter, and a teaspoon of salt. Mash and fold gently until mostly combined, then stir in two tablespoons of green onions for a punch of fresh flavor that balances out all the creamy richness.
Step 4: Serve and Garnish
Pile your kale colcannon mash into a serving dish, add a couple pats of butter on top, and sprinkle the remaining green onions over for a beautiful pop of color and mild zest. Serve immediately while warm and watch your guests dive right in!
Pro Tips for Making Kale Colcannon Mash Recipe
- Bring Cream Cheese to Room Temp: Cold cream cheese can clump, so letting it rest while you boil potatoes melts it in easily.
- Don’t Overcook the Kale: Wilt it just enough to soften, or it can turn mushy and lose that vibrant color and flavor.
- Salt Gradually: I add some salt to the boiling water and adjust after mashing, so you avoid over-salting.
- Mash to Your Preference: Whether you like fluffy and smooth or with a bit of chunky texture, make it yours for the best experience.
How to Serve Kale Colcannon Mash Recipe
Garnishes
I usually top this mash with a few pats of butter that melt right in and a sprinkle of fresh green onions for crunch and color. Sometimes, I’ll scatter a little crispy bacon or toasted breadcrumbs if I want some texture contrast. A light drizzle of good olive oil or a grind of fresh black pepper also works wonders here.
Side Dishes
This Kale Colcannon Mash pairs beautifully with roasted chicken, pan-seared pork chops, or even a savory pot roast. For vegetarian meals, it’s great alongside lentil stew or sautéed mushrooms. In my family, it’s a staple at holidays served next to corned beef or ham.
Creative Ways to Present
Once for a festive gathering, I served this mash in mini cast-iron skillets topped with a dollop of sour cream and a sprinkle of chives—it felt rustic and special. Another time, I piped it into a ring mold with a drizzle of browned butter and a dash of smoked paprika, which turned a humble side into an elegant centerpiece your guests will rave about.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge, where they keep well for about 3 to 4 days. The kale and potatoes hold up nicely, but the mash will thicken a bit, so you might want to loosen it up with a splash of milk or cream when reheating.
Freezing
I’ve frozen this colcannon mash a couple of times without issues—just cool completely before packing in freezer-safe containers. When thawed, the texture softens a little, so I recommend using it in casseroles or reheating gently with extra butter or cream to restore creaminess.
Reheating
To reheat, my go-to is warming it gently on the stovetop over low heat, stirring often and adding a splash of milk or broth to keep the mash moist. Microwave works too—cover it, heat in short bursts, stirring in between to avoid drying out.
FAQs
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Can I use a different type of potato for this kale colcannon mash recipe?
Absolutely! While Russet potatoes give you that fluffy, creamy texture I love, Yukon Gold potatoes or other starchy varieties will work great too—they just yield a slightly creamier and less fluffy mash. Avoid waxy potatoes as they can make the mash gluey.
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Is kale the only green I can use in this recipe?
Not at all! I often swap in collard greens, Swiss chard, or even cabbage for variety. The key is cooking the greens just until tender to avoid bitterness and maintain nice texture.
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How can I make this recipe vegan or dairy-free?
Try replacing the butter with olive oil, and swap cream cheese plus sour cream for vegan sour cream or coconut yogurt. It won’t be exactly the same, but still delicious and creamy!
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Will the kale make the mashed potatoes bitter?
If you wilt the kale just right—tender but not overcooked—it shouldn’t be bitter at all. Tuscan kale is milder than curly varieties, and cooking it with butter and garlic adds richness that balances flavors beautifully.
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Can I prepare this kale colcannon mash recipe ahead of time?
Yes! You can make it a day ahead and gently reheat before serving. Add a little milk or butter when reheating to maintain that creamy texture.
Final Thoughts
I absolutely love how this Kale Colcannon Mash Recipe brings a fresh twist to an old favorite. When I first tried incorporating kale into colcannon, I wasn’t sure if my family would go for it — but to my delight, it quickly became a regular on our table. The combination of creamy potatoes with garlicky, buttery kale hits all the right notes of comfort and nutrition. I hope you’ll give this recipe a whirl and enjoy it as much as we do. It’s perfect for cozy dinners, celebrations, or whenever you need a warm, satisfying side that feels like a big hug on a plate.
Print
Kale Colcannon Mash Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Irish
Description
This Kale Colcannon recipe elevates the classic Irish mashed potatoes by adding tender, garlicky kale and creamy mascarpone elements like cream cheese and sour cream. It’s a hearty, comforting side dish perfect for cozy dinners, combining the earthiness of potatoes and kale with a luxurious, creamy texture.
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 (1/2 cup) sour cream
- 3 tablespoons thinly sliced green onion, divided
Instructions
- Prepare Ingredients: Remove cream cheese from the fridge to warm at room temperature. Peel and cut potatoes into even chunks about 2 inches in size to ensure even cooking.
- Cook Potatoes: Place potato chunks in a large Dutch oven or soup pot. Add 1 teaspoon fine sea salt and enough cold water to cover potatoes by 1 to 2 inches. Bring to a boil over high heat, then reduce heat as needed to prevent overflows. Cook until potatoes are fork-tender, about 10 to 15 minutes.
- Drain Potatoes: Carefully drain all water from the pot using a colander and let potatoes sit while preparing kale.
- Sauté Kale: Return the empty pot to medium-high heat and add 1 tablespoon unsalted butter. Once melted, add chopped kale and cook, stirring frequently, until wilted and dark green, about 2 to 4 minutes. Stir in minced garlic and cook for 30 seconds to 1 minute until fragrant.
- Mash Potatoes and Kale: Remove pot from heat. Add drained potatoes back into the pot with kale. Mash together using a potato masher until desired consistency is reached, leaving a slightly chunky texture if preferred.
- Add Creaminess & Seasoning: Add softened cream cheese, sour cream, remaining 1 tablespoon butter, and remaining 1 teaspoon salt. Mash and stir until mostly combined. Fold in 2 tablespoons sliced green onions until well mixed.
- Serve: Transfer colcannon to a serving bowl. Top with pats of butter and the remaining tablespoon of green onions. Serve warm for best flavor and texture.
Notes
- If using regular table salt instead of fine sea salt, use less initially and adjust seasoning to taste at the end.
- Substitute kale with chard, collard greens, or cabbage for a variation in flavor and texture.
- To make this dish dairy free or vegan, cook kale in olive oil instead of butter and stir in 1 to 1 ½ cups of vegan sour cream in place of the cream cheese and sour cream. Omit the additional butter.
Nutrition
- Serving Size: 1/8 recipe (about 1 cup)
- Calories: 230
- Sugar: 3g
- Sodium: 430mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg
