Colcannon-Style Mashed Potatoes with Kale and Scallions

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

Creamy mashed potatoes mixed with sautéed kale and scallions, a traditional Irish side with a fresh green twist. This irish-inspired vegetarian ready in about 35 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.

Prep: 10 min Cook: 25 min Serves 4 Irish cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 2 pounds 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 2 tbsp unsalted butter in a skillet over medium heat. Add 4 cups chopped kale and sauté for 5-7 minutes until wilted and tender, stirring occasionally.
  3. Step 3: Add 4 thinly sliced scallions to the skillet with kale and cook for 2 more minutes until scallions soften.
  4. Step 4: Drain potatoes well and return to pot. Add 2 tbsp unsalted butter and 1/2 cup whole milk. Mash potatoes until creamy but still slightly textured.
  5. Step 5: Fold in the sautéed kale and scallions mixture. Season with 1/2 tsp freshly ground black pepper and adjust salt to taste. Serve warm.

Frequently asked questions

How long does Colcannon-Style Mashed Potatoes with Kale and Scallions take to make?

Total time is about 35 minutes (10 min prep + 25 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 Colcannon-Style Mashed Potatoes with Kale and Scallions?

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 russet potatoes from drying out.

Can I substitute ingredients in Colcannon-Style Mashed Potatoes with Kale and Scallions?

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 Colcannon-Style Mashed Potatoes with Kale and Scallions for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Colcannon-Style Mashed Potatoes with Kale and Scallions 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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