RECIPES:
Mar 14, 2023

Colcannon with Kale

Prep Time: 10 minutes
Cook Time: 35 minutes
Colcannon is a traditional Irish recipe made with mashed potatoes combined with cabbage and/or kale - in this recipe I use both.
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While there are plenty of regional variations on the colcannon celebrating the humble potato, an Irish staple, I use both cabbage and kale in this dish mixed with milk and topped with plenty of butter and green onions. 

While many eat it around St. Patrick’s Day, it’s a great side dish any day of the year especially alongside proteins like grilled steak or baked salmon. In Ireland it’s actually often served on Halloween, filled with charms said to tell your future. The addition of cabbage or kale not only adds volume to the mashed potato side, it’s a good way to sneak in some extra vegetables. 

Colcannon with Kale 

Key Ingredients in This Recipe 

  • Potatoes – Russet or Idaho potatoes are large, starchy, oblong potatoes known for being the ideal baking potato.They have a soft and light texture which I then mash with milk, butter and the vegetables.While I prefer russet potatoes, Yukon Gold potatoes can also be used.
  • Cabbage – Look for a head of cabbage that feels heavy for its size with tightly packed leaves. I peel back and discard the first layer of leaves before cutting the cabbage into wedges. Cabbage cooks down significantly as it cooks. If the pan is too full, add the cabbage and kale in batches. 
  • Kale – Rather than buying bagged, pre-chopped kale I prefer to buy bunches of kale and chop it myself. I prefer to remove the tough, thick stems from the kale before chopping it. 
  • Salt – Potatoes can handle quite a bit of salt. Actually one of the best ways to fix an overly salty dish is to add a potato to absorb some of it.
  • Milk – I warm the milk before adding it to the potatoes so it doesn’t cool them down as they are combined. 
  • Butter – Butter adds a rich flavor to the dish. I prefer using an unsalted European butter like Kerrygold, fitting for an Irish recipe like this, but any butter is fine. I add butter to the potatoes and then add a few pats to melt on top.   
  • Green onion – I separate the white and green parts of the green onions/scallions in this recipe. The white parts have a more pungent, onion-y flavor and are sautéed with the vegetables, while the mild green tops make the perfect garnish. 

How to Make Colcannon with Kale

boiling potatoes for Colcannon with Kale 
Step 1: Cook the potatoes. 

Peel and quarter the potatoes. Add to a large pot and cover with water. Bring to a boil over medium-high heat. Lower heat to medium low and cook the potatoes until fork tender, about 20 to 25 minutes.

Step 2: Drain and return to pot. 

Drain the potatoes and return to the pot, then cover and set aside.

drained potatoes for Colcannon with Kale 
cabbage
Step 3: Cook the cabbage. 

Heat a large cast iron pan or skillet over medium-low heat. Add the olive oil and heat through. Add the whites of the green onions followed by the cabbage to the pan. Sauté the cabbage has wilted slightly, stirring frequently, about 5 minutes.

Step 4: Cook the kale. 

Add the kale and continue to sauté until both the cabbage and kale are tender and have reduced in size, about an additional 5 minutes.

cooked kale for Colcannon with Kale 
mashed potatoes
Step 5: Mash the potatoes. 

Add the milk and 3 tablespoons of the butter to the potatoes and mash with a potato masher or fork. Add the greens and continue to mash until combined. Season to taste with salt.

Step 6: Serve. 

Transfer the colcannon to a serving bowl. Make a well on the top and add the remaining butter and garnish with the green onions.

Colcannon with Kale 

Tips and Tricks for This Recipe 

Swaps and substitutions 
  • Try adding some crumbled bacon over the top of the colcannon. 
  • If you don’t prefer kale, you can leave it out of this recipe, however, I love the color and flavor it adds. 
  • Leeks are also popular to use in colcannon. Sauté the whites of leeks with the kale and cabbage if desired.
Tips for Preparing Potatoes 
  1. Start with cool water. Covering potatoes with cool water and letting it slowly come to a warm temperature allows the potatoes to cook evenly for the best texture. 
  2. Return drained potatoes to pot. Adding the drained potatoes back to the still-hot pot they were boiled in is sure to evaporate any excess water to keep potatoes from getting gummy as they are mashed. 

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Colcannon with Kale

Print Pin
Prep Time 10 minutes
Cook Time 35 minutes
Serves 8

Ingredients:

  • 2 pounds russet potatoes (about 3 to 4 medium potatoes)
  • 2 tablespoons extra-virgin olive oil
  • 3 medium green onions, thinly sliced, greens and whites divided
  • 2 cups shredded green cabbage
  • 2 cups chopped curly kale, stems removed
  • 1 cup whole milk, warmed
  • 6 tablespoons unsalted butter, divided
  • Kosher salt, as needed

Instructions:

  • Peel and quarter the potatoes. Add to a large pot and cover with water. Bring to a boil over medium-high heat. Lower heat to medium low and cook the potatoes until fork tender, about 20 to 25 minutes.
  • Drain the potatoes and return to the pot, then cover and set aside.
  • Heat a large cast iron pan or skillet over medium-low heat. Add the olive oil and heat through. Add the whites of the green onions followed by the cabbage to the pan. Sauté the cabbage has wilted slightly, stirring frequently, about 5 minutes.
  • Add the kale and continue to sauté until both the cabbage and kale are tender and have reduced in size, about an additional 5 minutes.
  • Add the milk and 3 tablespoons of the butter to the potatoes and mash with a potato masher or fork. Add the greens and continue to mash until combined. Season to taste with salt.
  • Transfer the colcannon to a serving bowl. Make a well on the top and add the remaining butter and garnish with the green onions.

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  1. 5 stars
    This was such an easy and delicious recipe! The great thing about mashed potatoes is that it makes a lot – will definitely use the leftovers for other recipes! I used Yukon gold, as that’s what I had on hand, along with both cabbage and kale.

  2. 5 stars
    We liked this so much that we may never go back to regular mashed potatoes again! The addition of kale added a nice layer to the cabbage. For reference, I used Yukon Gold potatoes, green cabbage, baby kale, and Kerrygold salted butter. I also doubled the recipe to feed 10.
    Aside from the recipe, I really enjoy your site and recipes.