Colcannon Potato Mash with Scallions and Kale

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

Traditional Irish mashed potatoes blended with sautéed kale and scallions, creating a creamy and vibrant side dish. This Latin American recipe (vegetarian), ready in about 35 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 230 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.

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 whole milk
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg, freshly grated

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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 15-20 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 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 well and return to pot. Mash with a potato masher or ricer until smooth.
4. Step 4: Warm 1/2 cup whole milk and remaining 3 tbsp butter together until butter melts.
5. Step 5: Stir the warm milk-butter mixture, sautéed kale and scallions into the mashed potatoes until fully incorporated. Season with remaining 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp freshly grated nutmeg, mixing thoroughly.
6. Step 6: Serve hot as a classic Irish side.