Colcannon-Inspired Mashed Potatoes with Kale and Scallions

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Creamy mashed potatoes blended with sautéed kale and scallions, inspired by the traditional Irish colcannon. This Irish-inspired vegetarian recipe, ready in about 30 minutes, pairs russet potatoes, kale leaves, scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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.

Ingredients

• 2 lbs, peeled and quartered russet potatoes
• 4 cups, chopped and tough stems removed kale leaves
• 4, thinly sliced scallions
• 6 tbsp unsalted butter
• 1/2 cup whole milk
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1, minced garlic clove

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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 1 tbsp olive oil and 6 tbsp unsalted butter in a skillet over medium heat. Add 1 minced garlic clove and 4 cups chopped kale leaves. Sauté for 5 minutes until kale is wilted and tender.
3. Step 3: Drain potatoes and return to pot. Add 1/2 cup whole milk, remaining 1/2 tsp salt, and 1/2 tsp black pepper. Mash until smooth and creamy.
4. Step 4: Fold in sautéed kale and garlic mixture along with 4 thinly sliced scallions. Adjust seasoning to taste and serve warm.