Colcannon - Creamy Kale and Potatoes

Colcannon - Creamy Kale And Potatoes

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Kathy D


An Irish side dish from Rachael Ray. Great comfort food!


★★★★★ 1 vote

15 Min
15 Min
Stove Top


  • 4
    medium to large potatoes (russet), peeled and cut into chunks
  • 2 c
    chicken or vegetable stock
  • 1
    head dark curly kale, trimmed of tough stems and chopped
  • 2 Tbsp
  • 3/4 c
    whole milk
  • 1/4 tsp
    ground nutmeg
  • 1 tsp
    ground thyme
  • 2
    scallions, sliced
  • ·
    handful of chopped flat-leaf parsley
  • ·
    salt and freshly ground black pepper, to taste

How to Make Colcannon - Creamy Kale and Potatoes


  1. Boil potatoes for about 15 minutes in salted, boiling water. Drain and return the potatos to the hot pot and mash.
  2. In a separate pot, bring the stock to a simmer. Add kale and cover. Simmer for about 10-12 minutes.
  3. In a large skillet over medium heat, melt butter and add milk. Season with nutmeg and thyme and add scallions to the pan. With a slotted spoon, transfer kale from borth to the milk. To this pot, add the mashed potatoes and stir 2-3 minutes or until nice and creamy, yet thickened. Adjust seasonings, to taste.
  4. Enjoy!

Printable Recipe Card

About Colcannon - Creamy Kale and Potatoes

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Irish
Dietary Needs: Vegetarian

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