Buttery Colcannon with Savory Kale and Creamy Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Fold the sautéed kale and scallions into the mashed potatoes, mixing gently to combine without overworking.
  5. Step 5: Serve hot as a comforting side dish.

Frequently asked questions

How long does Buttery Colcannon with Savory Kale and Creamy Potatoes take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Buttery Colcannon with Savory Kale and Creamy Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep scallions, thinly sliced from drying out.

Can I substitute ingredients in Buttery Colcannon with Savory Kale and Creamy Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Buttery Colcannon with Savory Kale and Creamy Potatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Buttery Colcannon with Savory Kale and Creamy Potatoes vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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