If you’re looking for a comforting twist on classic mashed potatoes that brings a lovely fresh green punch, you’re going to want to try this Kale Colcannon Mashed Potatoes Recipe. It’s cozy, creamy, and packed with leafy kale that elevates those tender spuds to something truly special – perfect for sharing on any night when you want that homestyle comfort with a bit of a healthy upgrade.
Why You’ll Love This Recipe
- Rich and Creamy Texture: The blend of cream cheese, sour cream, and butter makes these mashed potatoes unbelievably silky and delicious.
- Nutritious Green Boost: Adding kale gives you an extra serving of greens without sacrificing that classic comfort food vibe.
- Simple and Quick: With just a handful of ingredients and straightforward steps, you’ll have a crowd-pleaser on the table in under 40 minutes.
- Versatile and Adaptable: You can easily swap the kale for other greens or tweak the dairy components to suit your lifestyle.
Ingredients You’ll Need
This Kale Colcannon Mashed Potatoes Recipe hits the perfect balance between hearty potatoes and tender greens. Each ingredient plays a key role—the butter and cream cheese add richness while the kale brings earthiness and color. When shopping, I recommend choosing firm russet potatoes and fresh, vibrant kale for the best flavor and texture.
- Russet potatoes: These starchy potatoes mash up beautifully, giving you fluffy, creamy results.
- Fine sea salt: I prefer fine sea salt for its clean flavor; it dissolves easily to perfectly season the potatoes.
- Unsalted butter: Using unsalted butter lets you control the saltiness more precisely.
- Kale (Tuscan/Lacinato preferred): This variety has tender leaves and a mild flavor that cooks down nicely without becoming too bitter.
- Garlic: Just a bit adds a lovely depth and warmth without overpowering the dish.
- Cream cheese: This ingredient gives the mash a gentle tang and velvety texture I absolutely love.
- Sour cream: Adds richness and a subtle tang that brightens the potatoes.
- Green onions: They provide a fresh, mild onion flavor and a pop of color on top.
Variations
One of the reasons I love this Kale Colcannon Mashed Potatoes Recipe so much is how easy it is to make your own. Whether you’re feeling adventurous or need to adapt for dietary preferences, don’t hesitate to tweak it in ways that suit your tastes and lifestyle.
- Swap the greens: I’ve tried this recipe with collard greens and even thinly sliced cabbage—each adds its own distinct flavor and texture. You might find a new favorite.
- Make it vegan: While I haven’t personally made a fully vegan version, I know others who cook the kale in olive oil and substitute vegan sour cream for the dairy components with great success.
- Add a smoky twist: For a hint of smokiness, stir in a teaspoon of smoked paprika or fold in chopped cooked bacon if you’re not vegetarian.
How to Make Kale Colcannon Mashed Potatoes Recipe
Step 1: Prep and Boil Your Potatoes
Start by peeling your russet potatoes and cutting them into evenly sized chunks, about 2 inches each. This helps them cook uniformly, so you avoid some pieces being mushy before others are fully cooked. Place them in a large pot, add 1 teaspoon of salt, and cover with cold water by about 1 to 2 inches. Bring the water to a boil – once it reaches a rapid boil, reduce the heat slightly to prevent overflow. The potatoes will take about 10 to 15 minutes to become fork-tender. Drain well, then set aside in a colander while you move on to the kale.
Step 2: Wilt the Kale with Garlic
Return your now-empty pot to the stove and melt 1 tablespoon of butter over medium-high heat. Toss in your chopped kale and cook it, stirring often, until it’s nicely wilted and a rich green color—usually 2 to 4 minutes. Add your minced garlic and cook for another 30 seconds to a minute until fragrant, but be careful not to burn it; that would turn this savory into bitter.
Step 3: Combine and Mash
Remove the pot from heat, then add the drained potatoes back in with the kale. Now is the fun part – mash everything together to your preferred consistency. I like mine a bit chunky because it feels more rustic and hearty, but you can totally go smooth if that’s your vibe. Stir in the cream cheese, sour cream, the last tablespoon of butter, and the remaining teaspoon of salt. Mix until everything is mostly combined.
Step 4: Finish with Green Onions and Serve
Finally, stir in 2 tablespoons of thinly sliced green onions right into the mix. Transfer the mashed potatoes to a serving dish, dollop a few pats of butter on top, and sprinkle with the last tablespoon of green onions. Serve warm and watch how quickly this dish disappears at the table.
Pro Tips for Making Kale Colcannon Mashed Potatoes Recipe
- Even Potato Sizes: Cutting potatoes into equal chunks ensures they cook evenly, which saves you from undercooked or mushy bits.
- Don’t Overcook Kale: Kale can get bitter if cooked too long; watch for a deep green color and wilted texture so it stays flavorful and tender.
- Room Temperature Cream Cheese: Let the cream cheese sit out during prep—this makes it much easier to mash in without lumps.
- Season Gradually: I start with half the salt and add the rest at the end—this helps avoid over-salting and balances flavors perfectly.
How to Serve Kale Colcannon Mashed Potatoes Recipe
Garnishes
I’m a big fan of keeping garnishes simple and effective here. Those fresh green onions sprinkled on top aren’t just pretty—they add a slight crunch and mild onion bite that brightens every spoonful. I also like adding an extra pat of butter right before serving so it melts into warm pockets, making each bite even richer and more comforting.
Side Dishes
Pair these mashed potatoes with roasted chicken or grilled sausages for a hearty meal. They also team up beautifully with simple sautéed vegetables, a crisp green salad, or even a rich beef stew. My family goes crazy when I serve this with pan-seared salmon and steamed broccoli—a lovely balance of textures and flavors.
Creative Ways to Present
For special occasions, I love mounding the kale colcannon into individual ramekins, then flipping them upside down on warm plates for an elegant yet homey presentation. Drizzling a little browned butter infused with fresh herbs over the top adds a gourmet touch. You could also sprinkle crispy pancetta or toasted breadcrumbs for extra texture and pizzazz.
Make Ahead and Storage
Storing Leftovers
I usually transfer any leftovers into an airtight container and store them in the refrigerator. They keep well for up to 3 days. The kale holds up nicely without turning mushy, which can sometimes happen in other green veggie dishes. When you’re ready to eat, just reheat gently.
Freezing
While I’ve frozen mashed potatoes before, I have found kale colcannon freezes a bit differently because of the greens. The texture can get a little watery after thawing but it’s still tasty. To freeze, spread it out in a freezer-safe container, and thaw overnight in the fridge before reheating.
Reheating
The best way to reheat is gently on the stove over low heat, stirring often to prevent sticking. Add a splash of milk or a small pat of butter to bring back the creamy texture. Avoid the microwave if you want to keep it tasting fresh and avoid drying out.
FAQs
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Can I use different types of potatoes for this Kale Colcannon Mashed Potatoes Recipe?
Yes! While russet potatoes are ideal for their fluffy texture, you can use Yukon golds for a creamier, buttery finish. Keep in mind Yukon golds are waxier and may produce a denser mash, but the flavor is fantastic.
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Do I have to use cream cheese, or can I substitute it?
Cream cheese adds a lovely tang and creaminess, but if you don’t have it or want to avoid dairy, you can substitute with extra sour cream or use a plant-based cream cheese alternative to maintain texture and richness.
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What if I don’t have Tuscan kale? Can I use regular kale?
Definitely! Regular curly kale works too—just remove the tough stems and chop finely. You’ll want to sauté it a little longer since the leaves are thicker, but it still makes a delicious colcannon.
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Is this recipe allergy-friendly?
This dish contains dairy, so if you’re allergic or vegan, try using vegan butter and sour cream alternatives. The recipe adapts well to those needs with only minor tweaks.
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How do I prevent the kale from turning bitter?
Kale can turn bitter if overcooked or burned. To avoid this, cook over medium heat and remove from the pan just as it wilts and deepens in color. Adding garlic near the end also helps balance flavors beautifully.
Final Thoughts
I absolutely love how this Kale Colcannon Mashed Potatoes Recipe transforms ordinary spuds into something comforting yet wholesome. Over the years, it’s become a staple at my table, especially during cooler months when you want food that feels like a warm hug. Give it a try—you’ll enjoy the way the creamy potatoes and tender kale come together in harmony. Trust me, your family and friends will be asking for seconds!
Print
Kale Colcannon Mashed Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Irish
- Diet: Vegetarian
Description
This Kale Colcannon recipe is a delicious twist on the traditional Irish mashed potatoes, combining creamy russet potatoes with tender kale, cream cheese, and sour cream for a rich, comforting side dish perfect for any meal.
Ingredients
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, softened
- 4 ounces (1/2 cup) sour cream
Garnish
- 3 tablespoons thinly sliced green onion, divided
Instructions
- Prepare Cream Cheese and Potatoes: Remove the cream cheese from the refrigerator to let it warm up at room temperature. Peel and cut the russet potatoes into even 2-inch chunks for even cooking.
- Boil Potatoes: Place the potato chunks in a large Dutch oven or soup pot. Add 1 teaspoon of fine sea salt and cover the potatoes with water by 1 to 2 inches. Bring to a boil over high heat, then reduce heat as needed to prevent overflow. Cook until potatoes are tender when pierced with a fork, about 10 to 15 minutes.
- Drain Potatoes: Carefully drain all the water from the pot using a colander, leaving the potatoes to drain fully.
- Cook Kale: Return the empty pot to medium-high heat and melt 1 tablespoon of butter. Add the chopped kale and cook, stirring frequently, until wilted and dark green, about 2 to 4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds to 1 minute.
- Mash Potatoes and Kale: Remove the pot from heat and return the drained potatoes to the pot with the kale. Mash them together to your preferred texture, whether chunky or smooth.
- Add Dairy and Seasoning: Stir in the softened cream cheese, sour cream, remaining 1 tablespoon of butter, and 1 teaspoon of salt. Mash and mix until mostly combined.
- Finish and Garnish: Add 2 tablespoons of the sliced green onions and stir to incorporate evenly. Transfer the mashed mixture to a serving bowl, top with pats of butter, and sprinkle with the remaining tablespoon of green onions. Serve warm.
Notes
- If using regular table salt instead of fine sea salt, reduce the amount slightly as table salt is more potent; adjust seasoning to taste at the end.
- You can substitute chard, collard greens, or cabbage for the kale for a variation.
- To make this recipe dairy-free or vegan, 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 additional butter garnish.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg
