Colcannon: The Ireland-Only Thing I Cracked Late at Night

Late Night Snacks and Family Secrets

I used to think colcannon was just a weird Irish thing only my grandma made during St. Patrick’s. Turns out, it’s a secret handshake kind of dish. Like, if you’re awake after midnight, chopping kale and boiling potatoes, you’re in. It smells like buttery mashed potatoes mixed with that faint whiff of wild garlic that sneaks in from the garden. The kind of smell that still wakes you up when you’re falling asleep on the couch. Texture-wise, it’s not smooth—more like mashed potatoes with little bites of cabbage and green onion fighting for space. It’s comfort, but with a weird edge—like something passed down through whispering in the dark. Honestly, I’ve made it a dozen times and still get surprised by how every spoonful feels like a tiny rebellion against modern life, one that’s rooted somewhere between grandma’s kitchen and a quiet midnight world.

Midnight Colcannon

This dish combines mashed potatoes with sautéed kale, chopped green onions, and butter, resulting in a chunky, hearty mixture. The final texture features small bites of greens and onions throughout the creamy potatoes, giving it a rustic appearance with a slightly bite-sized, textured consistency.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Irish

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 large starchy potatoes (like Russet or Yukon Gold) peeled and quartered
• 2 cups chopped kale stems removed
• 4 green onions green onions chopped
• 3 tablespoons unsalted butter divided
• 0.5 cup milk
• to taste salt and pepper

Equipment

• Large pot
• Strainer
• Saucepan
• Wooden spoon
• Knife
• Cutting board
• Mixing Bowl

Method

 

1. Place the peeled and quartered potatoes into a large pot and cover with cold water. Bring to a rolling boil over high heat. Reduce heat to medium and simmer until potatoes are tender when pierced with a fork, about 15-20 minutes. Drain thoroughly in a strainer.
   4 large starchy potatoes (like Russet or Yukon Gold)
2. While potatoes cook, heat a tablespoon of butter in a large skillet over medium heat. Add chopped kale and cook, stirring occasionally, until wilted and slightly browned at the edges, about 5-7 minutes. Add chopped green onions and cook for another 2 minutes until fragrant. Remove from heat.
   2 cups chopped kale, 4 green onions green onions, 3 tablespoons unsalted butter
3. Return drained potatoes to the hot pot or transfer to a mixing bowl. Use a potato masher or fork to mash the potatoes until smooth or slightly chunky, depending on preference. Mix in the remaining 2 tablespoons of butter until melted and incorporated.
   4 large starchy potatoes (like Russet or Yukon Gold), 3 tablespoons unsalted butter
4. Warm the milk slightly and gradually stir it into the mashed potatoes, adding enough to achieve a creamy but not runny texture. Season generously with salt and pepper, tasting as you go. Fold in the sautéed kale and green onions until evenly distributed.
   0.5 cup milk, to taste salt and pepper, 2 cups chopped kale, 4 green onions green onions
5. Transfer the finished colcannon to a serving dish. Garnish with additional chopped green onions if desired. Serve immediately, showcasing the rustic mixture with bits of greens and onion visible throughout the mashed potatoes.

Notes

Feel free to customize with additional ingredients like cooked bacon or a dash of nutmeg for extra flavor.

It’s not a dish I found in a fancy cookbook or on some trendy feed. It’s just what happens when you pick up the old and add a little chaos—potatoes, greens, and all the stories they carry.