Buttery Colcannon with Savory Kale and Creamy Potatoes

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A traditional Irish side dish blending silky mashed potatoes with sautéed kale and scallions, enriched with butter and cream for a luscious texture. This Irish-inspired St. Patrick’s Day recipe (vegetarian), ready in about 30 minutes, pairs russet potatoes, peeled and quartered, kale leaves, stems removed and chopped, scallions, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 6 Irish cuisine 280 cal/serving

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Ingredients

2 lbs russet potatoes, peeled and quartered
4 cups kale leaves, stems removed and chopped
4 scallions, thinly sliced
6 tbsp unsalted butter
1/2 cup heavy cream
1/4 cup whole milk
1 1/2 tsp salt
1/2 tsp black pepper, freshly ground
1/8 tsp nutmeg, freshly grated (optional)

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Instructions

Step 1: Place 2 lbs peeled and quartered russet potatoes in a large pot and cover with cold water. Add 1 tsp salt and bring to a boil over high heat. Cook for 15-18 minutes until potatoes are fork-tender.
Step 2: While potatoes cook, heat 3 tbsp unsalted butter in a large skillet over medium heat. Add 4 cups chopped kale and 4 thinly sliced scallions; sauté for 5-6 minutes until kale is wilted and tender. Season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 3: Drain potatoes and return to the pot. Add 3 tbsp unsalted butter, 1/2 cup heavy cream, 1/4 cup whole milk, 1/2 tsp salt, 1/4 tsp black pepper, and 1/8 tsp grated nutmeg. Mash until smooth and creamy.
Step 4: Fold the sautéed kale and scallions into the mashed potatoes, mixing gently to combine without overworking.
Step 5: Serve hot as a comforting side dish.