Colcannon

This potato recipe is popular at St. Patrick's Day and great as a comfort food side dish year-round.

Southern Living Colcannon in a serving bowl with a serving spoon.
Photo:

Caitlin Bensel; Food Stylist: Torie Cox

Active Time:
25 mins
Total Time:
55 mins
Servings:
8 to 10

We’re all Irish on St Patrick’s Day , or so the saying goes. I’d add a caveat, that we can be a bit Irish any day with a bowl of buttery colcannon.

Colcannon, a traditional dish with a large measure of nostalgia stirred in, is as at home next to fried chicken as it is to Irish stew. It’s a simple dish of mashed potatoes, greens, scallions, and butter. What’s not to love?

Traditionally, colcannon is made with “floury” potatoes, like russets. The flesh of a floury potato is more dry and fluffy, and when mashed, absorbs plenty of milk and butter. To keep the potato from taking on too much water and diluting the potato flavor, they're steamed.

I like to use kale in colcannon, for the green color, but cabbage is traditional. You can splurge and buy some Irish butter to use in this recipe, or use your regular butter. A sprinkle of Irish Cheddar on the hot colcannon is also delicious.

What To Serve With Colcannon:

Ingredients

  • 4 lbs . russet potatoes , peeled and halved lengthwise

  • 3/4 cup (1 1/2 sticks) unsalted butter , divided

  • 8 oz. kale (about 1 bunch)

  • 1 1/2 cups milk

  • 4 medium scallions , chopped

  • 1 1/2 tsp. salt

  • 1/2 tsp. black pepper

Directions

  1. Prepare steamer:

    Set up a steamer with plenty of water (or a steam basket in a stockpot); you'll be steaming for about 30 minutes. Bring the water to a simmer.

  2. Steam potatoes:

    Place halved potatoes in the steamer, cover tightly, and steam for 25-30 minutes, replenishing the water as needed. When the potatoes are tender when pierced with a paring knife, transfer to a mixing bowl. Reserve the water in the steamer.

    Southern Living Colcannon potatoes in steamer

    Caitlin Bensel; Food Stylist: Torie Cox

  3. Mash potatoes:

    Mash the potatoes using a potato masher or pass through a ricer. Keep warm.

    Southern Living Colcannon potatoes mashed in bowl with masher

    Caitlin Bensel; Food Stylist: Torie Cox

  4. Steam kale:

    Strip the leaves from the stems of kale, and place the leaves in the steamer.

    Southern Living Colcannon kale leaves in steamer

    Caitlin Bensel; Food Stylist: Torie Cox

    Steam for 5 minutes, then rinse with cold water. Wring out the water from the kale and finely chop.

    Southern Living Colcannon steamed kale leaves on a cutting board with a knife

    Caitlin Bensel; Food Stylist: Torie Cox

  5. Cook down kale:

    In a medium skillet, melt 1/2 cup (1 stick) of butter over medium heat. When melted, add the chopped kale and scallions, and cook, stirring, until the scallions are softened, about 2 minutes.

    Southern Living Colcannon kale and scallions in skillet with wooden spoon

    Caitlin Bensel; Food Stylist: Torie Cox

    Add the milk and stir until heated through, about a minute.

    Southern Living Colcannon kale, scallions, and milk in a skillet

    Caitlin Bensel; Food Stylist: Torie Cox

    When hot, add the kale mixture to the mashed potatoes with salt and pepper, and mix well.

    Southern Living Colcannon in a mixing bowl with a wooden spoon

    Caitlin Bensel; Food Stylist: Torie Cox

  6. Scoop and serve:

    Serve hot, mounded in a bowl, and use a spoon to make a well in the center to fill with the remaining 1/4 cup (half stick) of butter, cut in pats. When the butter is melted, serve.

    Southern Living Colcannon in a serving bowl with a serving spoon and small bowl of pepper on the side

    Caitlin Bensel; Food Stylist: Torie Cox

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