Colcannon, Revisited
Recipe type: Side Dish
  • 2-3 large potatoes, peeled and quartered
  • 5-6 cups of water
  • Milk or cream, to preferred (this affects the consistency of your potatoes - I usually go with about ½-2/3 cup skim milk)
  • Butter, to taste (I usually use at least ⅓ of a stick)
  • Salt/pepper, to taste
  • 2 cups kale or cabbage, chopped
  • ⅓ cup scallions, chopped
  • 1 tsp olive oil
  1. Pour your water into a high-sided pot and bring it to a boil over medium-high heat.
  2. Add quartered potatoes and allow them to cook in the boiling water for 20-30 minutes, or until the pieces are fork tender (i.e., the tines of your fork slide in easily with no resistance).
  3. Drain all but ⅓ cup of water from the pot.
  4. Using a potato masher (or a fork/spoon), firmly mash your boiled potatoes in the pot.
  5. Stir in milk (or cream) until desired consistency is reached.
  6. Add butter and salt/pepper to taste (the more the better, I say!)
  7. Set aside.
  8. Heat olive oil in a skillet over medium-low heat.
  9. Add chopped kale/cabbage, season with salt to taste, and cook until wilted.
  10. Scoop your cooked kale/cabbage into the pot with your mashed potatoes.
  11. Stir in chopped scallions.
  12. Spoon colcannon into a serving bowl.
  13. Enjoy!
Recipe by Just Putzing Around the Kitchen at