Description
This Kale Colcannon recipe offers a delightful twist on traditional Irish mashed potatoes by incorporating nutrient-rich kale and creamy cheeses. Perfect as a comforting side dish, it balances the earthiness of kale with the smoothness of cream cheese and sour cream, making it a hearty and flavorful addition to any meal.
Ingredients
Units
Scale
Potatoes
- 3 pounds Russet potatoes, peeled
- 2 teaspoons fine sea salt, divided
- 2 tablespoons unsalted butter, divided, plus more for garnish
Kale Mixture
- 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
Dairy
- 8 ounces cream cheese
- 4 ounces (1/2 cup) sour cream
Garnish
- 3 tablespoons thinly sliced green onion, divided
Instructions
- Prepare Cream Cheese: Remove the cream cheese from the refrigerator and let it warm to room temperature while you prepare the potatoes. This ensures it mixes smoothly later.
- Cut Potatoes: Peel the Russet potatoes and cut them into even chunks about 2 inches in size to ensure uniform cooking.
- Boil Potatoes: Place the potatoes in a large Dutch oven or soup pot, add 1 teaspoon of fine sea salt, and cover with enough water to submerge them by 1 to 2 inches. Bring to a boil over high heat.
- Cook Potatoes: Once boiling, reduce heat as needed to prevent overflow and cook the potatoes until they are easily pierced with a fork, approximately 10 to 15 minutes.
- Drain Potatoes: Carefully drain the potatoes completely using a colander, leaving them to rest while you prepare the kale.
- Cook Kale: Return the empty pot to medium-high heat and add 1 tablespoon of butter. When melted, add the chopped kale. Cook, stirring frequently, for 2 to 4 minutes until the kale wilts and darkens in color.
- Add Garlic: Add the minced garlic to the kale and cook for an additional 30 seconds to 1 minute until fragrant, then remove the pot from heat.
- Combine Potatoes and Kale: Add the drained potatoes back into the pot with the kale and mash to your preferred consistency. The recipe favors a slightly chunky texture but feel free to mash completely smooth.
- Add Dairy and Seasoning: Stir in the room temperature cream cheese, sour cream, remaining 1 tablespoon of butter, and the last teaspoon of salt. Mash and mix until the mixture is mostly combined.
- Incorporate Green Onions: Add 2 tablespoons of the thinly sliced green onions and stir gently to incorporate throughout the mashed mixture.
- Serve: Transfer the Colcannon to a serving bowl. Top with a few pats of butter and sprinkle the remaining tablespoon of green onions on top. Serve warm for best flavor and texture.
Notes
- Salt Adjustment: If using regular table salt instead of fine sea salt, reduce the quantity slightly and adjust seasoning at the end to taste.
- Greens Substitution: You can substitute kale with chard, collard greens, or cabbage for variation in flavor and texture.
- Vegan/Dairy-Free Version: Cook the kale in olive oil instead of butter, and replace the cream cheese and sour cream with 1 to 1 ½ cups of vegan sour cream. Omit the extra butter to keep it vegan.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 25mg
