Creamy Colcannon
Creamy Colcannon is the ultimate comfort food, combining buttery mashed potatoes with sautéed kale (or cabbage) and fresh green onions for a hearty, flavorful side dish infused with Irish tradition. Perfectly smooth potatoes are elevated with a rich blend of melted butter and warm heavy cream, creating a luxuriously creamy base. Sautéed greens add vibrant color and texture, while a hint of salt and black pepper ties it all together. Ready in just 40 minutes, this easy-to-make dish is a versatile companion to roasted meats or a satisfying vegetarian side. Garnish with a sprinkle of fresh parsley for a pop of freshness, and bring this classic Irish favorite to your table!
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 2 cups Kale (or green cabbage)
- 4 stalks Green onions
- 6 tablespoons Unsalted butter
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel the potatoes and cut them into evenly sized chunks to ensure even cooking.
Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt to the water and bring to a boil over high heat. Reduce the heat to a simmer and cook the potatoes for 15-20 minutes, or until fork-tender.
While the potatoes are cooking, prepare the kale. Remove the thick stems and finely chop the leaves. If using cabbage, shred it finely. Rinse and pat dry.
In a medium pan, melt 2 tablespoons of butter over medium heat. Add the chopped kale (or cabbage) and sauté for 3-5 minutes until softened. Remove from heat and set aside.
Chop the green onions finely, both the white and green parts. Set aside.
Once the potatoes are cooked, drain them well and return them to the pot. Let them sit for 1-2 minutes to allow excess moisture to evaporate.
Mash the potatoes until smooth using a potato masher or a ricer.
In a small saucepan, gently heat the heavy cream and 4 tablespoons of butter over low heat until warm and melted. Pour the warm cream mixture into the mashed potatoes and mix until creamy.
Stir in the sautéed kale and the chopped green onions. Mix until the ingredients are evenly distributed.
Season the colcannon with salt and ground black pepper, adjusting to taste.
Transfer the colcannon to a serving bowl and, if desired, sprinkle with fresh parsley for garnish.
Serve warm as a flavorful side dish to complement your main course.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 537 mg | 23% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 2.9 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 97 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1395 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
