Description
This Kale Colcannon recipe is a creamy, comforting Irish-inspired dish combining fluffy mashed potatoes with sautéed kale and a rich blend of cream cheese and sour cream. Perfect as a hearty side, it balances the earthiness of kale with the smooth texture of traditional colcannon ingredients, finished with fresh green onions and butter for added flavor.
Ingredients
Scale
Potatoes
- 3 pounds Russet potatoes, peeled
- 2 teaspoons fine sea salt, divided
- 2 tablespoons unsalted butter, divided, plus more for garnish
Greens and Flavorings
- 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
- 3 tablespoons thinly sliced green onion, divided
Dairy
- 8 ounces cream cheese
- 4 ounces (½ cup) sour cream
Instructions
- Prepare cream cheese and potatoes: Remove the cream cheese from the fridge and let it warm up at room temperature while you prepare the potatoes. Cut the peeled Russet potatoes into even chunks about 2 inches in size for even cooking.
- Cook potatoes: Place the potato chunks in a large Dutch oven or soup pot. Add 1 teaspoon of fine sea salt and enough water to cover the potatoes by 1 to 2 inches. Bring to a boil over high heat, then reduce heat to prevent overflow and simmer until potatoes are easily pierced with a fork, about 15 minutes.
- Drain potatoes: Carefully drain all water from the pot through a colander and set the potatoes aside to drain further.
- Sauté kale and garlic: Return the empty pot to stovetop over medium-high heat and add 1 tablespoon unsalted butter. Once melted, add the chopped kale and cook, stirring frequently, until wilted and dark green, about 4 minutes. Add the pressed or minced garlic and cook until fragrant, approximately 30 seconds to 1 minute.
- Combine potatoes and kale: Remove the pot from heat and add the drained potatoes back to the pot with kale. Mash them together to your preferred consistency, slightly chunky or smooth.
- Add dairy and seasoning: Stir in softened cream cheese, sour cream, remaining 1 tablespoon butter, and the remaining 1 teaspoon salt. Mix until mostly combined. Fold in 2 tablespoons of sliced green onions to blend flavors.
- Serve: Transfer the mashed kale colcannon to a serving bowl. Top with pats of butter and the remaining 1 tablespoon of green onions. Serve warm for best flavor and texture.
Notes
- If using regular table salt instead of fine sea salt, reduce the amount slightly and adjust seasoning at the end to taste.
- Substitute kale with chard, collard greens, or cabbage to vary the greens in this dish.
- For a dairy-free or vegan option, cook the kale in olive oil and stir in 1 to 1 ½ cups of vegan sour cream instead of cream cheese and sour cream, omitting extra butter.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 350 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: 30 mg
