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
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, 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
