Description
A comforting and nutritious twist on traditional Irish Colcannon, this Kale Colcannon features creamy mashed russet potatoes blended with sautéed kale, cream cheese, and sour cream for a rich, flavorful side dish perfect for any occasion.
Ingredients
Units
Scale
Potatoes
- 3 pounds Russet potatoes, peeled
- 2 teaspoons fine sea salt, divided
- 2 tablespoons unsalted butter, divided, plus more for garnish
Greens and Flavorings
- 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
Dairy
- 8 ounces cream cheese
- 4 ounces (1/2 cup) sour cream
Instructions
- Prepare the cream cheese: Remove the cream cheese from the refrigerator to let it warm to room temperature while cooking the potatoes for easier mixing.
- Cut and boil potatoes: Slice the peeled potatoes into even 2-inch chunks. Place them in a large Dutch oven or soup pot, add 1 teaspoon fine sea salt, and cover with 1 to 2 inches of water. Bring to a boil over high heat, then adjust heat to maintain a boil without overflowing. Cook until potatoes are fork-tender, about 10 to 15 minutes.
- Drain potatoes: Carefully drain all water using a colander and leave the potatoes to drain completely.
- Sauté kale and garlic: Return the empty pot to medium-high heat and melt 1 tablespoon of butter. Add the chopped kale and cook, stirring frequently, until wilted and deep green, about 2 to 4 minutes. Add the minced garlic and cook until fragrant, approximately 30 seconds to 1 minute.
- Combine potatoes and kale: Remove the pot from heat and add the drained potatoes back in. Mash the potatoes and kale together to your preferred consistency, leaving some chunks if desired.
- Add dairy and seasonings: Stir in the softened cream cheese, sour cream, remaining 1 tablespoon butter, and 1 teaspoon salt. Mash gently until mostly combined, then fold in 2 tablespoons of the sliced green onions until everything is well incorporated.
- Serve: Transfer the kale colcannon to a serving bowl, garnish with additional pats of butter and the remaining green onions. Serve warm for best flavor.
Notes
- If using regular table salt instead of fine sea salt, reduce the amount slightly and adjust salt to taste at the end.
- Substitute chard, collard greens, or cabbage for kale if preferred.
- For a dairy-free or vegan version, cook the kale in olive oil and replace cream cheese and sour cream with 1 to 1½ cups vegan sour cream; omit the butter.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 280
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg
