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Traditional Irish Colcannon (Velvety Mashed Potatoes with Braised Kale, Green Onions, and Melting Butter Well)
The sacred Irish hearthside staple for St. Patrick's and Halloween: floury potatoes mashed with warm milk and golden butter, folded with tender braised kale and scallions, served with a signature well of melted butter.
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
4servings
- Floury Irish or Russet potatoes, peeled and cubed800 g
- Tender curly kale leaves or savoy cabbage, finely shredded200 g
- Irish salted or unsalted butter70 g
- Warm whole milk120 ml
- Scallions (spring onions), finely sliced4 stalk
- Salt1 tsp
- Freshly ground black pepper1 pinch
Preparation Steps
1
Boil potatoes in salted cold water for 18-20 minutes until completely tender when pierced with a fork.
20 min timer
2
In a small pot, melt 20 g butter, add shredded kale and 2 tbsp water, cover and steam over low heat for 6-8 minutes until tender. Stir in scallions for the last 2 minutes.
8 min timer
3
Drain potatoes and return to dry warm pot for 1 minute to release excess steam. Add warm milk and 30 g butter, then mash thoroughly until creamy and light.
3 min timer
4
Fold braised kale and scallions into the mash, seasoning with salt and pepper. Mound into a warm serving bowl, make a deep well in center, and add remaining melting butter.
2 min timer
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Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
