Description
Kale Colcannon is a creamy and comforting Irish-inspired mashed potato dish enhanced with tender kale, cream cheese, sour cream, and green onions, delivering a rich but fresh flavor perfect as a hearty side dish.
Ingredients
Scale
Potatoes and Seasoning
- 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 (½ 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 to ensure it blends smoothly with the mashed potatoes.
- Cut Potatoes: Cut the peeled potatoes into even chunks about 2 inches in size to ensure uniform cooking.
- Boil Potatoes: Place potato chunks in a large pot and add 1 teaspoon of salt along with enough water to cover by 1 to 2 inches. Bring to a boil over high heat, then reduce heat as needed to prevent overflow. Cook until potatoes are fork-tender, about 15 minutes.
- Drain Potatoes: Carefully drain all the water from the potatoes using a colander and set aside.
- Cook Kale: Return the empty pot to medium-high heat and add 1 tablespoon of butter. Once melted, add the chopped kale and cook, stirring often, for 2 to 4 minutes until wilted and dark green. Add the garlic and cook until fragrant, about 1 minute.
- Mash Potatoes and Kale: Remove the pot from heat and return the drained potatoes to the pot. Mash potatoes and kale together until desired consistency is reached, slightly chunky or smooth.
- Add Dairy and Seasoning: Stir in the cream cheese, sour cream, remaining 1 tablespoon butter, and 1 teaspoon salt. Mash and mix until mostly combined. Add 2 tablespoons green onions and stir until well incorporated.
- Serve: Transfer the mashed potatoes to a serving bowl. Top with pats of butter and the remaining green onions. Serve warm for best flavor.
Notes
- When using regular table salt instead of fine sea salt, reduce the amount and adjust seasoning to taste at the end.
- You can substitute chard, collard greens, or cabbage for kale for a different but equally delicious flavor.
- To make this dish dairy free or vegan, cook kale in olive oil and replace cream cheese and sour cream with 1 to 1 ½ cups vegan sour cream. Skip adding extra butter.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 360 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 25 mg
