Kale Colcannon Recipe

There’s something wonderfully comforting about a classic made new, and that’s exactly what you get with this Kale Colcannon Recipe. It’s creamy, rich, and packed with greens in a way that’s hearty but fresh — perfect for chilly evenings or whenever you need a big bowl of cozy goodness. Trust me, once you try it, you’ll want to make it again and again.

this …

Ingredients & Why They Work

The magic here lies in familiar ingredients that elevate each other when you combine them thoughtfully. Picking good potatoes and fresh kale sets a solid foundation, while the cream cheese and sour cream add that luscious creaminess I can’t resist. Here’s a bit more about each one so you know why they’re stars of the show.

• Russet potatoes: These starchy potatoes make for fluffy, smooth mashed potatoes—perfect for colcannon’s creamy texture.
• Fine sea salt: It seasons the potatoes delicately; coarse salt will do, but be mindful of the quantity.
• Unsalted butter: Gives richness and a silky finish, plus it’s key to cooking the kale just right.
• Kale (Tuscan/Lacinato preferred): This variety has a tender leaf that softens beautifully but still holds a good texture.
• Garlic: Just a little to add fragrant warmth without overpowering the greens.
• Cream cheese: Adds tang and creaminess that makes the mashed potatoes extra special.
• Sour cream: Balances the richness with a slight tang and silky texture.
• Green onions: Freshness and a mild bite to brighten and finish the dish.

Make It Your Way

I’m all about making recipes my own, and this Kale Colcannon Recipe is no exception — it’s like a blank canvas. I’ve played around with swapping kale for collard greens or even cabbage when kale is scarce, and it’s still a crowd-pleaser. Don’t hesitate to tweak it to match what you have or your taste preferences.

• Variation: I once added a pinch of smoked paprika and crisped bacon on top for a smoky twist that really woke up the flavors.
• Dairy-Free Option: While I haven’t tried this myself, the suggestion to use olive oil instead of butter and vegan sour cream is a great starting point for plant-based eaters.
• Make It Spicier: A little chili flake sprinkled into the kale as it cooks adds a subtle heat that’s lovely if you want to jazz things up.

Step-by-Step: How I Make Kale Colcannon Recipe

Step 1: Prep and Boil the Potatoes

Start by peeling and cutting your Russet potatoes into even 2-inch chunks — this helps them cook uniformly. While you get the potatoes going, it’s a good time to pull your cream cheese out of the fridge so it can soften up to room temp (this makes mashing easier and smoother). Place your potatoes in a large pot, cover them with water by about 1 to 2 inches, and add 1 teaspoon of fine sea salt. Bring the water to a boil over high heat, then reduce if it looks like it might bubble over. You’ll know the potatoes are done when you can easily pierce them with a fork—usually about 10 to 15 minutes.

Step 2: Cook the Kale with Garlic

Drain the potatoes thoroughly and let them set in the colander while you cook the kale. Return the empty pot to the stove on medium-high heat, add 1 tablespoon of butter, and let it melt. Toss in your chopped kale and cook, stirring frequently, for about 2 to 4 minutes until the leaves soften and deepen in color. Then add the garlic and cook for another 30 seconds to a minute—watch for that amazing aroma as it softens but doesn’t brown. This step is key because it tames kale’s natural bitterness and infuses flavor into the whole dish.

Step 3: Mash Everything Together

Turn off the heat and add the drained potatoes back into the pot with the kale. Mash them together—personally, I leave some texture for a more rustic feel, but you can go as smooth as you like. Next, add the softened cream cheese, sour cream, remaining tablespoon of butter, and 1 more teaspoon of salt. Mash and mix until mostly combined, then fold in 2 tablespoons of green onions, saving the rest for garnish. This combination of creamy and savory flavors makes this Kale Colcannon Recipe truly stand out.

Step 4: Plate and Garnish

Transfer your mashed kale potatoes to a warm serving bowl. Dot the top with a few pats of butter and sprinkle on the remaining green onions for that fresh pop of color and mild bite. Serve immediately while warm for the best experience.

How to Serve Kale Colcannon Recipe

Garnishes

I love topping the finished dish with extra butter pats and thinly sliced green onions—they add a glossy richness and fresh crunch. Sometimes, I sprinkle a tiny pinch of smoked paprika or crumbled crispy bacon for a smoky pop that my family adores.

Side Dishes

This kale colcannon pairs beautifully with simple roasted chicken or pan-seared pork chops. I also like serving it alongside a fresh salad or steamed carrots to add color and crunch to the plate.

Creative Ways to Present

For a cozy gathering, I’ve served this Kale Colcannon Recipe mounded into mini cast iron skillets topped with a pat of butter and a sprig of fresh thyme—that always impresses guests. Another fun twist is piping it into ramekins for a refined side dish presentation.

Make Ahead and Storage

Storing Leftovers

I highly recommend storing leftovers in an airtight container in the refrigerator. Because of the dairy, they keep fresh for about 3 to 4 days. When storing, try to press a sheet of plastic wrap right on the surface to prevent drying out.

Freezing

While I prefer eating colcannon fresh, you can freeze leftovers by portioning them into freezer-safe containers. Expect a slight change in texture after thawing, but reheating gently with a splash of milk or cream helps bring it back to its creamy self.

Reheating

Reheat leftovers in a saucepan over low to medium heat, stirring often. Adding a little extra sour cream, cream, or butter helps loosen up the mash and restores its lush texture without drying out.

FAQs

Final Thoughts

This Kale Colcannon Recipe is one of those dishes I keep coming back to whenever I want comfort food that feels both familiar and a little special. It’s a recipe that’s forgiving, versatile, and downright delicious. I hope you give it a try soon — whether for a family meal or a cozy night in — and it brings you as much joy as it has for me.

Print