Colcannon recipe is one of easy Irish recipes I wanted to try for a long time. It turned out best mashed potatoes I ever had! Simple mashed potatoes with sauteed kale and garlic, great and filling side dish. Moreover, colcannon is ultimate St Patrick‘s day food!
Who thought such an easy mashed potato recipe would turn out such a tasty side dish?
Make ahead mashed potatoes for colcannon recipe
Colcannon can be stored in the fridge for about 5 days. I store it in individual serving dishes, to make serving easier. This is great, if you have place in the fridge. However, you can scoop it from the bowl, too. Reheat in on a stove or in microwave with a little bit of butter on top.
You should use potato that are starchy and are easy to mash. Mashed potatoes should be fluffy and absorb butter well. You can use Russets, Maris Piper, King Edward or Yukon Gold potatoes. So these 4 varieties are best potatoes for mashed potatoes! Otherwise you will have waxy and gummy texture of colcannon.
Making mashed potatoes
To make perfect mashed potatoes, cover potatoes with cold water, add salt and bring to the boil. Better cut the potatoes in half, so they will be ready much faster.
Cook the potatoes 15 to 20 minutes until you can easily insert a fork in the middle. Drain potatoes, then return back in the same pot on the heat to cook few minutes to let the liquid evaporate.
Add butter to the pot and let it melt. Then using an old fashioned masher or hand blender proceed until smooth. Stir in milk to make creamed potatoes. Add the milk in batches, so that you can regulate the consistency of the mashed potatoes.
To make it more tasty, add pepper, garlic and sauteed kale! I also added a tablespoon of chopped leeks.
That’s an easy colcannon recipe, isn‘t it?
Often colcannon is served with corned beef.
How to make colcannon with kale
I used Tuscan kale or Lacinato kale for this colcannon recipe. You can use curly kale as well. Moreover, you can replace it with green cabbage. So no matter which leafy greens you choose, it should be cooked before adding to mashed potatoes. I sauteed kale with olive oil and salt on a pan for about 3-4 minutes, until tender and edges slightly crisp.
You can steam the greens for about 8 minutes, too.
This is one of Irish potato recipes that you will want to make again!
This recipe can be found on the cooking party #CookBlogShare hosted by Monica.
This colcannon recipe is one traditional Irish food to try. It turned out best mashed potatoes I ever had! Simple mashed potatoes with sauteed kale and garlic, great and filling side dish. Moreover, colcannon is ultimate St Patrick's day food!
- 5-6 medium potatoes
- 4 cups water
- 100 g kale /4 leaves /3.5 oz
- 3 spring onions
- 1 tbsp leek chopped
- 50 ml milk /0.2 cup /1.7 fl oz
- 40 g butter /2.5 tbsp /1.4 oz
- 1 pinch of nutmeg
- 2 tsp salt
- 1 tsp pepper
- 1 garlic clove
- 1 tbsp olive oil
- Clean and cut potatoes in half.
- Put potatoes in the pot, cover with water and bring to the boil. Cook 20 minutes or until you can easily insert fork or knife in the center of biggest potato.
- Meanwhile in a separate pan heat olive oil, add chopped kale, leeks and minced garlic. Saute, stirring, 5 minutes until kale is tender.
- Pour out the water from cooked potatoes, but return the to small heat. Let all the liquid evaporate for 2 minutes. Remove from heat.
- Add butter. Using a blender or masher, work with potatoes until you have a smooth puree. Slowly add milk, continue mashing until creamy and no lumps.
- Add pepper, more salt (if needed). Then add kale mixture. Blend few times for more smooth texture.
- Serve hot.
Reheat with a tablespoon of butter, if needed.