Kale Colcannon Mash Recipe

If you’re looking for a cozy, comforting side dish with a little twist, you’re going to fall in love with my Kale Colcannon Mash Recipe. It’s a fresh take on traditional Irish colcannon, swapping in kale for cabbage and adding a creamy, dreamy texture thanks to cream cheese and sour cream. I love this because it’s hearty enough to stand on its own but also pairs beautifully with just about any main dish. Keep reading—I’ll share my tips and tricks so you can nail it every time!

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Ingredients You’ll Need

The ingredients in this Kale Colcannon Mash Recipe are all about balance — creamy potatoes and tangy dairy meet tender, garlicky kale. I usually pick the freshest kale I can find, and it makes all the difference in flavor and texture.

• Russet potatoes: These starchy potatoes mash beautifully and soak up all the creamy goodness.
• Fine sea salt: I prefer sea salt for a cleaner flavor; just watch your saltiness when seasoning.
• Unsalted butter: Using unsalted lets you control the salt perfectly—plus, butter adds that silky richness.
• Kale (preferably Tuscan or Lacinato): The dark, tender leaves cook down nicely and have a mild flavor that’s not bitter.
• Garlic: Pressed or minced—this adds a subtle savory note that wakes up the dish.
• Cream cheese: This is the secret to that super creamy mash texture you’ll crave.
• Sour cream: Adds a touch of tang and helps keep the mash light and fluffy.
• Green onion: Gives a fresh, mild bite that brightens the whole dish.

Variations

I love how versatile this Kale Colcannon Mash Recipe is — I’ve played around with a few tweaks over time depending on what’s in my fridge or who I’m cooking for. It’s the kind of recipe that welcomes your personal stamp.

• Greens Swap: When kale’s not available, I substitute chard or collard greens—still delicious and just as nutrient-packed.
• Dairy-Free Version: For a vegan twist, I cook the greens in olive oil and stir in vegan sour cream or cashew cream instead of the dairy; it works surprisingly well!
• Mash Texture: Whether you want it super smooth or with some potato chunks, this recipe adapts—my family usually prefers a bit of texture, which keeps it hearty.

How to Make Kale Colcannon Mash Recipe

Step 1: Prep Your Potatoes and Start Boiling

First things first, pull that cream cheese out of the fridge so it can soften while you cook. Soft cream cheese blends more smoothly and keeps your mash ultra creamy. Next, peel your Russet potatoes and chop them into roughly 2-inch chunks — even sizes help them cook uniformly. Toss those chunks into a large pot, add 1 teaspoon of salt, and cover with cold water by about an inch or two. Bring this to a rolling boil over high heat, then lower the heat a bit to prevent boiling over. You’re aiming for tender spuds here, so cook until you can easily pierce them with a fork, usually 10 to 15 minutes.

Step 2: Wilt the Kale in Butter and Garlic

While the potatoes cook, return the empty pot to your stove on medium-high. Add a tablespoon of butter and let it melt fully. Then add your chopped kale, stirring often so it cooks evenly. You’ll notice it shrinks quickly and turns a gorgeous deep green—that’s your cue. After 2 to 4 minutes, toss in the minced garlic and cook until fragrant, about 30 seconds up to a full minute. This step brings out the earthiness of the kale while mellowing the garlic’s sharpness perfectly.

Step 3: Drain and Mash Everything Together

Once your potatoes are tender, drain them well and leave them in the colander while you finish the kale. Add the drained potatoes back into the pot with the kale. Start mashing them together—if you like a chunkier texture like I do, stop when most of the potatoes are broken down; if you prefer silky smooth, keep mashing away. Then fold in the softened cream cheese, sour cream, the remaining tablespoon of butter, and your last teaspoon of salt. Stir in 2 tablespoons of green onion for a mild onion flavor that wakes up the dish beautifully.

Step 4: Plate, Garnish, and Serve Warm

Transfer your mash to a serving bowl and top with a few pats of butter and the last tablespoon of green onions for a fresh pop of color and flavor. Serve this while it’s warm—it’s honestly best enjoyed straight away for that creamy, melt-in-your-mouth experience.

How to Serve Kale Colcannon Mash Recipe

Garnishes

I usually top this mash with extra pats of butter and a sprinkling of thinly sliced green onions—that fresh crunch is the perfect contrast to the creamy texture. If I want to jazz it up, a sprinkle of smoked paprika or a drizzle of good olive oil adds a lovely touch. Sometimes crispy bacon bits sneak in here too, for a salty, savory kick that my family goes crazy for.

Side Dishes

This Kale Colcannon Mash Recipe pairs perfectly with roasted chicken, pan-seared pork chops, or even a hearty beef stew. I also love it alongside sautéed mushrooms or a simple grilled salmon for a lighter meal. Bonus: it’s a great way to sneak extra greens onto everyone’s plate.

Creative Ways to Present

For special occasions, I sometimes pipe the mash into individual ramekins or swirl it in a pretty serving dish using a spoon to create little peaks and valleys for extra butter to melt into. Garnishing with fresh herbs like parsley or chives makes it look fancy without much effort—plus, it’s fun to get playful with plating when you can!

Make Ahead and Storage

Storing Leftovers

Any leftovers from the Kale Colcannon Mash Recipe I store in an airtight container in the fridge, and they usually keep well for up to 3 days. When you reheat, give it a little stir and add a splash of milk or cream to bring back the creamy texture—it can thicken up quite a bit when chilled.

Freezing

I haven’t had great success freezing this one because of the cream cheese and sour cream, which tend to separate a bit upon thawing. If you decide to freeze, pop it into an airtight container and thaw overnight in the fridge rather than microwaving from frozen to reduce texture changes.

Reheating

I reheat leftovers gently on the stove over low heat or in the microwave at medium power, stirring occasionally and adding a tablespoon or two of milk to loosen things up. This keeps the mash smooth and prevents it from drying out or getting grainy.

FAQs

Final Thoughts

This Kale Colcannon Mash Recipe has become one of those comforting staples in my kitchen—it’s a little indulgent, a little healthy, and totally satisfying. Every time I make it, my family beams and asks for seconds, which says a lot! I hope you’ll give it a try and make it your own, whether you’re whipping up a weeknight dinner or something special for guests. Trust me, this creamy, garlicky mash hits all the right notes, and you’ll feel proud serving it up.

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