Mashed Potatoes with Kale Colcannon
Creamy, comforting, and packed with vibrant greens, Mashed Potatoes with Kale Colcannon is the ultimate twist on classic mashed potatoes. This Irish-inspired dish combines fluffy russet potatoes with tender, buttery kale for a side dish that’s as nutritious as it is delicious. Enhanced with the subtle sweetness of scallions (optional) and the richness of warm whole milk, this recipe creates a velvety texture that’s perfect for cozy family dinners or festive holiday spreads. With only 15 minutes of prep time, it’s an easy yet impressive addition to your table. Serve it straight from the pot with an extra pat of butter for a truly satisfying experience. Keywords: mashed potatoes, kale colcannon, Irish-inspired recipe, creamy mashed potatoes, comfort food recipe.
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Recipe Information
Ingredients
- 2 lb russet potatoes
- 1 tbsp kosher salt
- 6 tbsp unsalted butter
- 1 cup whole milk
- 3 cups kale
- 3 scallions (optional)
- 0.5 tsp black pepper
Instructions
Peel the potatoes and chop them into evenly sized chunks, around 2 inches each, for even cooking.
Place the potato chunks in a large pot and cover with cold water. Add 1 tablespoon of kosher salt to the water.
Bring the potatoes to a boil over medium-high heat, then reduce the heat to a simmer. Cook for about 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes cook, prepare the kale. Rinse it thoroughly, remove the tough stems, and chop the leaves into small pieces.
In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the chopped kale and cook for 3-5 minutes, stirring occasionally, until wilted and tender. If using scallions, finely chop them and add them during the last minute of cooking.
When the potatoes are cooked, drain them in a colander and return them to the pot. Let them sit for a minute to release excess steam, which helps create fluffier mashed potatoes.
In a small saucepan, warm the milk over low heat until just heated through. Be careful not to let it boil.
Mash the potatoes using a potato masher or a ricer for a smoother texture.
Stir in the cooked kale mixture, the remaining 4 tablespoons of butter, and the warmed milk. Continue mashing or stirring until the mixture is well combined and creamy.
Season the mashed potatoes generously with black pepper and additional salt to taste.
Serve immediately as a side dish or main dish. Garnish with a pat of butter on top, if desired.
Nutrition Facts
Calories |
1692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 2047 mg | 89% | |
| Total Carbohydrate | 217.9 g | 79% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 24.0 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 704 mg | 54% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 5957 mg | 127% | |
*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.
