If you’re a fan of cozy comfort food with a touch of green goodness, you’re going to absolutely love this Kale Colcannon Mash Recipe. It’s like a warm hug in a bowl—creamy mashed potatoes meet tender kale, all blended together with cream cheese and sour cream for that irresistibly smooth finish. Trust me, once you try it, this mash will become your go-to side that gets requested again and again.
Why You’ll Love This Recipe
- Comfort Food Elevated: This mash blends creamy potatoes with healthy kale, making it both indulgent and nourishing.
- Simple & Quick to Make: Minimal ingredients and straightforward steps mean you’ll have dinner on the table in under 40 minutes.
- Family Favorite: Even the kids devour it — kale hides in disguise and adds a subtle earthiness that’s subtle yet delicious.
- Versatile and Personalizable: You can swap out the kale or adjust dairy for vegan options without losing the soul of the recipe.
Ingredients You’ll Need
The ingredients here are straightforward but packed with flavor. The key is using creamy Russet potatoes—they mash up beautifully, giving you that fluffiness you want. And then, the kale — I love using Tuscan or Lacinato kale because it’s tender yet holds up well in the mash.
- Russet potatoes: Their starchy texture makes for the creamiest mash, so don’t swap them for waxy potatoes.
- Fine sea salt: Enhances natural flavors without overpowering; just a pinch while boiling helps season the potatoes inside out.
- Unsalted butter: Adding it at different stages layers richness.
- Kale: I recommend removing the ribs and chopping finely for even cooking and easy mashing.
- Garlic: Fresh minced garlic brings a warm aroma and depth when cooked with kale.
- Cream cheese: This adds velvety creaminess, and I always let it come to room temp to blend easily.
- Sour cream: Gives tang and lightness that balances the richness beautifully.
- Green onions: Adds a mild onion bite and a lovely pop of color as garnish.
Variations
I love tweaking this Kale Colcannon Mash Recipe based on what’s in season or what’s in the fridge. Feel free to make it yours by experimenting with a few swaps or add-ins—you’ll be surprised at how flexible this classic mash really is.
- Greens swap: One of my favorite variations is using collard greens or Swiss chard in place of kale, especially when I want a milder flavor.
- Dairy-free version: I’ve made this vegan by sautéing kale in olive oil and stirring in vegan sour cream; just skip the butter, and it’s still dreamy.
- Herb infusion: Adding fresh thyme or chives to the mash gives it a fragrant twist that’s perfect for special dinners.
- Extra bite: For a little heat, sprinkle in some red pepper flakes or mix in diced cooked bacon if you’re feeling indulgent.
How to Make Kale Colcannon Mash Recipe
Step 1: Prep Your Potatoes and Get the Cream Cheese Ready
First things first, pull out the cream cheese from the fridge so it can warm up to room temperature while you prep the potatoes—this makes it blend into your mash so much smoother. Then, peel and cut your russet potatoes into even 2-inch chunks. Uniform sizing helps them cook evenly, so you don’t end up with some mushy bits and some still hard.
Step 2: Boil the Potatoes Until Tender
Pop the potatoes in a large pot, add a teaspoon of fine sea salt, and cover them with water by about an inch or two. Bring to a boil over high heat, then lower slightly so it doesn’t boil over. You’ll know they’re done when a fork slides in easily—usually about 10 to 15 minutes. Once cooked, drain them well and leave them in a colander while you move on to the next step.
Step 3: Sauté the Kale with Garlic
Return your empty pot to the stove on medium-high and melt one tablespoon of butter. Toss in the chopped kale and stir it often—this only takes 2 to 4 minutes until it wilts down beautifully and turns a rich, dark green. Add the minced garlic and cook just long enough to release its fragrance—about 30 seconds. This step is where your kitchen will start smelling like dinner magic in the making.
Step 4: Mash Potatoes and Combine
Take the drained potatoes and add them back into the pot with the kale and garlic. Mash everything together to your liking—I personally leave mine a bit chunky, so there’s more texture, but if you love ultra-smooth mash, go for it! Then, add the room-temperature cream cheese, sour cream, remaining butter tablespoon, and the last teaspoon of salt. Mash and stir until everything is mostly combined.
Step 5: Final Touches and Serve
Fold in 2 tablespoons of sliced green onions to add a fresh, oniony bite. Transfer your mash to a serving bowl, top with a few pats of butter and sprinkle the remaining green onions on top. Serve immediately while warm—you’ll be amazed at how creamy and flavorful this mash is!
Pro Tips for Making Kale Colcannon Mash Recipe
- Warm Cream Cheese: Letting cream cheese come to room temp before mixing prevents clumps and creates a silkier mash.
- Salt Early and Later: Salt the potato water for seasoning inside out, then adjust salt to taste after adding dairy.
- Chop Kale Small: Removing ribs and finely chopping kale helps it cook evenly and blend seamlessly into the mash.
- Don’t Over-Mash: Overworking mashed potatoes can make them gluey; aim for your preferred texture and stop mashing there.
How to Serve Kale Colcannon Mash Recipe
Garnishes
I love finishing this dish with a few extra pats of cold butter on top—it slowly melts and creates little buttery pools that are heavenly. The extra green onions sprinkled on top add a fresh crunch and brighten the plate. Sometimes, I even add a little sprinkle of smoked paprika or a drizzle of good olive oil for some flair.
Side Dishes
This kale colcannon pairs beautifully with anything from roasted chicken or pork to grilled sausages. On cozy nights, I like serving it alongside braised short ribs or a simple baked salmon. Its creamy texture complements any meat while adding a nutritious veggie boost.
Creative Ways to Present
Putting this mash into individual ramekins or using a piping bag to pipe it decoratively can make even a weeknight dinner feel special. For festive meals, I sometimes press a layer into a gratin dish and top with breadcrumbs and cheese to bake briefly for a golden crust—kale colcannon comfort with a crispy twist!
Make Ahead and Storage
Storing Leftovers
Leftover kale colcannon stays surprisingly fresh for up to 3 days in an airtight container in the fridge. I always pop the container into the fridge as soon as any leftovers cool down to avoid sogginess.
Freezing
I’ve frozen this mash a couple of times with decent results. Pack it tightly into freezer-safe containers or bags, leaving some space for expansion, and it keeps up to a month. When thawing, do it overnight in the fridge for best texture.
Reheating
To reheat without drying it out, I gently warm the kale colcannon on the stovetop in a saucepan over low heat, stirring often and adding a splash of milk or cream if needed. Alternatively, the microwave works fine—just cover it and stir every minute until heated through.
FAQs
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Can I use other types of potatoes for Kale Colcannon Mash?
While Russet potatoes are best for their fluffy texture, you can use Yukon Gold potatoes if you prefer a buttery flavor, but the mash may be a bit denser. Avoid waxy potatoes like red potatoes because they don’t mash as smoothly.
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How do I make this Kale Colcannon Mash Recipe vegan?
Swap the butter for olive oil and replace the cream cheese and sour cream with vegan sour cream or soaked cashew cream. Sauté the kale in olive oil and be mindful not to add any dairy—this keeps the dish creamy but completely vegan.
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Can I prep this dish ahead of time?
You can prepare the kale sauté ahead and boil the potatoes in advance, then combine and mash just before serving for the freshest taste. Alternatively, make the full mash up to a day ahead, storing it in the fridge, then gently reheat when ready to eat.
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What if my kale tastes too bitter in the mash?
To reduce bitterness, be sure to remove the tough ribs and sauté the kale well until it’s soft and a bit caramelized. You can also try massaging raw kale with a bit of salt and lemon juice beforehand to mellow its flavor.
Final Thoughts
This Kale Colcannon Mash Recipe truly has a special place in my kitchen rotation. It’s such a comforting dish that manages to feel both hearty and light thanks to the kale. I love how easily it comes together and the way the flavors balance—creamy, garlicky, and just a little tangy with the sour cream. If you want a side dish that’s sure to wow family and friends without a lot of fuss, this is it. Try this recipe out like I’m sharing it with my best friend, and I promise it will become a household favorite in no time!
Print
Kale Colcannon Mash Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Irish
Description
Kale Colcannon is a comforting Irish-inspired mashed potato dish blended with tender sautéed kale, cream cheese, and sour cream, creating a creamy and flavorful side perfect for cozy meals.
Ingredients
Potatoes
- 3 pounds Russet potatoes, peeled
- 2 teaspoons fine sea salt, divided
Dairy
- 2 tablespoons unsalted butter, divided, plus more for garnish
- 8 ounces cream cheese
- 4 ounces (1/2 cup) sour cream
Vegetables & Aromatics
- 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
Instructions
- Prepare Cream Cheese: Remove cream cheese from the fridge and let it warm to room temperature while you cook the potatoes to ensure easier mixing later.
- Cut and Boil Potatoes: Cut potatoes into evenly sized 2-inch chunks. Place them in a large Dutch oven or soup pot, add 1 teaspoon of the salt and cover with water by 1 to 2 inches. Bring to a boil over high heat, then reduce heat as needed to prevent overflow. Boil until potatoes are tender and easily pierced by a fork, about 10 to 15 minutes.
- Drain Potatoes: Carefully drain the potatoes in a colander and leave them there while preparing the kale.
- Sauté Kale and Garlic: Return the empty pot to medium-high heat. Add 1 tablespoon butter and let it melt. Add the chopped kale and cook, stirring often, for 2 to 4 minutes until wilted and dark green. Add the minced garlic and cook until fragrant, around 30 seconds to 1 minute. Remove pot from heat.
- Mash Potatoes and Kale: Add the drained potatoes back into the pot with the kale. Mash together until you reach desired consistency (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 of green onions and stir gently until everything is well incorporated.
- Serve: Transfer the mashed mixture to a serving bowl. Top with a couple pats of butter and the remaining green onions. Serve warm for best taste.
Notes
- If using regular table salt instead of fine sea salt, use less initially and adjust to taste at the end.
- You can substitute kale with chard, collard greens, or cabbage for a different twist.
- For a dairy-free/vegan version, sauté kale in olive oil and use 1 to 1 ½ cups vegan sour cream instead of cream cheese and sour cream; omit the butter.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 30 mg
