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
Units
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 (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
