recipe
March 9, 2024
Colcannon is an Irish staple that Shelagh Mullen made on our Taste Buds With Stephanie show. You can substitute Russet potatoes for the Yukon Gold or cabbage for the kale, but this humble potato dish will be a staple on your table. Be sure to check out the other two recipes we made together: Guinness mussels (so easy and delicious!) and a hearty Irish brown bread.
Find other Irish-inspired recipes from Shelagh at SheCooksDesign.com.
Ingredients
- 2 1/2 lbs Yukon Gold potatoes cut into 2″ chunks
- 3–4 cloves garlic minced
- 1 Tbsp kosher salt plus extra if needed
- 4 Tbsp butter (good Irish Kerrygold if you can), plus more for serving
- 6 cups Lacinato kale chopped
- 4 green onions, minced
- 1 cup buttermilk or milk
- Fresh cracked black pepper
- Green onion tops for garnish, chopped
Instructions
- Put the potatoes and whole garlic in a medium pot and barely cover with cold water. Add one tablespoon of kosher salt and bring to a boil. Boil until the potatoes are fork-tender, 20 to 25 minutes. Drain into a colander, and leave in the sink while you sauté your greens.
- Return the pot to the stove and set it over medium-high heat. Melt the butter in the pot, and once it’s bubbling, add the kale. Cook for about 5-7 minutes or until they are tender and wilted. Add the green onions and cook 1 minute more.
- Add the potatoes back to the pan with the kale, and use a potato masher and mash the potatoes while mixing with the greens.
- Turn the heat to low, pour in the buttermilk or milk, and mix well.
- Taste and add more salt and fresh cracked black pepper as needed and serve hot, with an extra knob of butter. Garnish with a sprinkling of spring (green) onion tops.