Colcannon

Ingredients

• 1.36 kg (3 pounds)russet potatoes
• 2shallots, minced
• 75 g (½ cup)green onions, chopped
• 160 g (4 cups)fresh kale, chopped
• 113 g (4 ounces)butter
• 120 ml (½ cup)half-and-half
• ¾ teaspoon, or to tastesalt
• ¼ teaspoon, or to tastewhite pepper

Instructions

1. 1

   Prepare potatoes

   Peel the potatoes and cut each into eighths. Put them in a large pot, cover with cold water by about 2.5 cm, and season the water with ½ teaspoon salt.

2. 2

   Boil and drain

   Bring the potatoes to a boil, then lower the heat and simmer for 15 to 20 minutes, until fork-tender. Drain them, cover the pot with a clean tea towel, then put the lid on.

3. 3

   Soften shallots

   Melt 57 g (2 ounces) of butter in a large frying pan. Add the minced shallots and sauté for 2 minutes.

4. 4

   Wilt the kale

   Add the chopped kale and cook for 3 to 4 minutes, until wilted.

5. 5

   Add onions

   Stir in the green onions and cook for a further 2 minutes.

6. 6

   Mash and combine

   Mash the potatoes. Add the remaining 57 g (2 ounces) of butter, the half-and-half and the wilted greens, then mash and mix them through.

7. 7

   Season to taste

   Season the colcannon with salt and white pepper to taste.

8. 8

   Serve with butter

   Serve hot in bowls or as a side dish. Make a well in the centre of each portion and place a knob of butter in it to melt.

What is colcannon?

Colcannon is an Irish dish of mashed potatoes mixed with greens, commonly kale or cabbage, and often green onions. It is a homely side that turns a few staple ingredients into a filling, buttery bowl.

This version uses kale, shallots and green onions. Cooking the greens before folding them into the mash softens their texture and brings their flavour through the potatoes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 372 calories, 8g protein, 48g carbs, 18g fat.

The potatoes provide most of the carbohydrates, while the butter and half-and-half contribute much of the fat; the potatoes and kale provide some protein. For a balanced plate, serve a moderate portion alongside a protein-rich main and an additional vegetable.

Choosing the potatoes and greens

Potatoes: Russets are floury, so they mash into a light, fluffy base. Cut them into even eighths to help them cook at a similar rate.

Kale: Chop the leaves before cooking so they wilt evenly and are easy to distribute through the mash. Remove any particularly tough stems if needed.

Cook the greens gently

Shallots: Give the minced shallots their full 2 minutes in the melted butter to soften before adding the kale.

Kale and onions: Cook the kale until wilted, then add the green onions for their shorter 2-minute cooking time. This keeps the greens tender without losing their fresh flavour.

Getting a good mash

Drain: Let the potatoes drain thoroughly, then cover the pot with a clean tea towel and its lid as directed. This helps keep the potatoes warm while you prepare the greens.

Texture: Mash the potatoes with the butter and half-and-half, then fold in the greens. Stop once everything is combined for a soft mash with pieces of kale and onion still visible.

Season and serve

Seasoning: The potatoes get ½ teaspoon of salt in their cooking water, with more salt and white pepper added to taste at the end. Taste before serving, as the final amount depends on your preference.

Finishing butter: A small well in each serving gives the final knob of butter somewhere to melt. Serve the colcannon hot, either on its own in bowls or alongside a main dish.

What to serve alongside it

Pair colcannon with a simple roast, sausages or another savoury main if you want to make it part of a larger meal. Its creamy potatoes and greens also work well with a crisp salad or another bright vegetable side.

Recipe notes & tips

• Cut the potatoes into similarly sized eighths so they become tender together.
• Start the potatoes in cold water and season the cooking water with the specified ½ teaspoon of salt.
• Check tenderness with a fork after 15 minutes, then continue simmering if needed.
• Chop the kale fairly finely so it mixes readily into the mash.
• Add the final salt and white pepper gradually, tasting as you go.
• Serve straight away so the butter in each potato well melts while the colcannon is hot.

Variations

• Use cabbage: Swap the kale for chopped cabbage and cook it until tender.
• Add extra onions: Increase the green onions for a more pronounced onion flavour.
• Try black pepper: Use black pepper instead of white pepper for a more visible, sharper seasoning.
• Adjust the greens: Use a little less kale for a milder, more potato-forward mash.
• Make it richer: Stir in a little more half-and-half for a softer, creamier texture.

Common mistakes to avoid

• Uneven potato pieces: Cut them into even eighths so they cook through at the same time.
• Undercooked potatoes: Simmer until a fork slips into the pieces easily before draining.
• Watery mash: Drain the potatoes thoroughly before mashing them with the dairy and butter.
• Overcooked greens: Cook the kale only until wilted, then add the green onions for their separate 2-minute cook.
• Overmixing: Mash just until combined so the potatoes do not become gluey.
• Underseasoning: Taste after combining the ingredients and adjust the salt and white pepper before serving.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan or microwave until piping hot, stirring in a splash of milk if the mash seems dry.

Frequently asked questions