Colcannon is a traditional dish for St. Patrick’s Day, combining the beloved potato, kale, scallions and butter. Try it once and you’ll be hooked!
Prep time: PT15M
Cook time: PT20M
Total time: PT40M
5 stars (94 reviews)
colcannon, mashed potatoes with kale
- Fill a large pot of water with enough room to cover the potatoes by 1 inch (with plenty of room for the potatoes). Bring to a boil.
- Add a large pinch of salt to the boiling water.
- Place potatoes in boiling water until done (about 20 minutes; poke a fork in them to ensure they are no longer hard and are cooked through). Drain and return to cooking pot.
- While potatoes are boiling, bring a second pot of water to boil for blanching the kale and fill a large mixing bowl of ice and water.
- Place the kale leaves into the boiling water for two minutes, stirring occasionally to ensure they all become submerged.
- Remove from boiling water, and place immediately into ice water bath. Allow them to remain there for two minutes then place them in the bowl of a food processor.
- Add the rough chopped scallions to the bowl of the food processor. Pulse for 10-15 seconds until kale and onions form a finely diced mixture.
- Add the stick of butter to the potatoes; mix together to allow butter to melt.
- Once the butter is melted, mash the potatoes with a masher. NOTE: if using a ricer, rice the potatoes first then add the butter.
- Add the diced kale and scallion; stir to fully combine.
- Serve hot garnished with scallion slices.