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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
Cook Time 30 minutes
Total Time 45 minutes
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.