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
Units
Scale
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
