Traditional Irish Colcannon with Kale and Creamed Potatoes

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.

A classic Irish side dish combining creamy mashed potatoes with sautéed kale and scallions, perfect for St. Patrick’s Day celebrations. This Irish-inspired St. Patrick’s Day recipe, 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 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: 10 min Cook: 25 min Serves 6 Irish cuisine 220 cal/serving

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Ingredients

2 lbs, peeled and quartered russet potatoes
6 cups, chopped (about 6 large leaves) kale leaves
4, thinly sliced scallions
4 tbsp unsalted butter
1/2 cup heavy cream
1.5 tsp salt
1/2 tsp, freshly ground black pepper
1/4 cup whole milk

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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 and bring to a boil over high heat. Reduce heat and simmer for 15-18 minutes until potatoes are fork-tender.
Step 2: While potatoes cook, heat 2 tbsp unsalted butter in a large skillet over medium heat. Add 4 thinly sliced scallions and 6 cups chopped kale leaves. Sauté for 5-6 minutes until kale is wilted and tender, seasoning with 1/2 tsp salt and 1/4 tsp black pepper.
Step 3: Drain potatoes thoroughly and return to pot. Mash potatoes with 2 tbsp butter, 1/2 cup heavy cream, and 1/4 cup whole milk until smooth and creamy. Fold in the sautéed kale and scallions. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper. Serve warm.