Irish Colcannon

This isn’t just mashed potatoes – it’s a luxuriously creamy, butter-kissed Irish classic that transforms humble spuds into something absolutely magical.

The secret lies in the perfect marriage of silky mashed potatoes and tender greens, all bound together with rich butter and cream. When that final knob of butter melts into a golden pool on top, you’ll understand why this dish has been warming Irish hearts for generations.

Ingredients

• 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into 1 1/2-inch pieces
• 2 tablespoons salt (for boiling water), plus more to taste
• 5-6 tablespoons unsalted butter, plus extra for serving
• 3 cups lightly packed chopped kale, cabbage, or chard
• 3 green onions (about 1/2 cup), finely minced
• 1 cup milk or heavy cream

Steps

1. Start by placing the peeled and cut potatoes in a medium pot and cover with cold water by 1 inch. Add 2 tablespoons salt to the water – this seasons the potatoes from the inside out. Bring to a boil over high heat.
2. Boil potatoes for 15-20 minutes until fork-tender. Test by piercing with a fork – it should slide in easily with no resistance. Drain thoroughly in a colander to prevent waterlogged mash.
3. Return the empty pot to the stove over medium-high heat. Add 5-6 tablespoons butter and let it melt completely. Watch carefully – butter should sizzle but not brown.
4. Add your chosen greens to the melted butter. Cook for 3-4 minutes, stirring occasionally, until they’re bright green and wilted. They should reduce in volume by about half.
5. Add the minced green onions and cook for 1 minute more, just until fragrant but still bright green. This brief cooking preserves their fresh flavor while taking away the raw bite.
6. Pour in the 1 cup milk or cream and stir to combine. Add the drained potatoes and reduce heat to medium. Mash thoroughly, incorporating the greens evenly. The texture should be smooth but still have some texture from the greens.
7. Season with salt to taste, starting with 1/2 teaspoon and adjusting up as needed. Serve immediately while hot, making a well in the center of each portion for a generous knob of butter to melt into.

Smart Swaps

• Use cauliflower for 1/3 of the potatoes to reduce carbs while maintaining texture
• Replace cream with whole milk plus 1 tablespoon butter for lighter results
• Try rainbow chard or lacinato kale for extra nutrients and color

Make It Diabetes-Friendly

• Replace half the potatoes with mashed cauliflower (reduces carbs by 40% per serving)
• Use unsweetened almond milk mixed with 2 tablespoons heavy cream instead of full cream
• Add 1/4 cup cream cheese to maintain richness while reducing carbs
• Portion size: stick to 3/4 cup servings (approximately 25g net carbs)

Pro Tips

• Never use a food processor – it makes potatoes gluey
• Warm your milk/cream before adding to prevent cooling the mixture
• Save potato cooking water – a splash helps thin if needed without reducing flavor