Crispy Potato and Kale Colcannon
A vibrant twist on the classic Irish side dish, featuring golden roasted potatoes mixed with tender kale and creamy mashed potatoes. This irish-inspired vegetarian ready in about 45 minutes pairs potatoes, kale, small onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 potatoes
- 4 cups kale
- 1 small onion
- 2 cloves garlic
- 1/2 cup heavy cream
- 3 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Preheat oven to 425°F. Peel and dice potatoes into 1/2-inch cubes. Toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper, then spread on a baking sheet. Roast for 25 minutes until golden and crisp around the edges.
- Step 2: While potatoes roast, remove tough stems from kale and chop leaves into 1-inch pieces. Finely chop 1 small onion and mince 2 garlic cloves. Heat 1 tbsp butter in a large skillet over medium heat, add onion and garlic, and sauté for 3 minutes until softened.
- Step 3: Add kale to the skillet, stir to coat with butter, and cook for 5 minutes until wilted and tender, stirring occasionally.
- Step 4: Transfer roasted potatoes to a large bowl. Add 1/2 cup heavy cream, 2 tbsp butter, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Mash with a potato masher until mostly smooth but still slightly chunky.
- Step 5: Gently fold in cooked kale mixture until evenly distributed. Transfer to a serving dish and top with a sprinkle of extra black pepper.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crispy Potato and Kale Colcannon take to make?
Total time is about 45 minutes (20 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 Crispy Potato and Kale Colcannon?
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 potatoes from drying out.
Can I substitute ingredients in Crispy Potato and Kale Colcannon?
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 Crispy Potato and Kale Colcannon 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.
What goes well with Crispy Potato and Kale Colcannon?
Irish vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
