Colcannon Mashed Potatoes with Kale and Scallions

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.

Creamy mashed potatoes combined with sautéed kale and scallions, a classic Irish side dish full of flavor and texture. This Irish-inspired St. Patrick’s Day recipe (vegetarian), ready in about 40 minutes, pairs russet potatoes, peeled and quartered, curly kale, chopped, scallions, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 15 min Cook: 25 min Serves 6 Irish cuisine 220 cal/serving

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Ingredients

2 lbs russet potatoes, peeled and quartered
4 cups curly kale, chopped
4 scallions, thinly sliced
6 tbsp unsalted butter
1 cup whole milk
1 1/2 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

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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, bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until potatoes are fork-tender.
Step 2: While potatoes cook, heat 1 tbsp olive oil and 3 tbsp unsalted butter in a large skillet over medium heat. Add 4 cups chopped kale and 4 thinly sliced scallions, sauté for 5-7 minutes until kale is wilted and tender, seasoning with 1/2 tsp salt and 1/4 tsp black pepper.
Step 3: Drain the potatoes and return to the pot. Add 3 tbsp unsalted butter and 1 cup whole milk, mash until smooth and creamy.
Step 4: Fold the sautéed kale and scallions into the mashed potatoes. Adjust seasoning with 1/2 tsp salt and 1/4 tsp black pepper before serving warm.