Kale Colcannon Mashed Potatoes Recipe

BySarah
Jump to Recipe· 4.8 from 43 reviews

If you’re on the hunt for a comforting, twist-on-a-classic side dish, you’ve got to try this Kale Colcannon Mashed Potatoes Recipe. It’s the perfect cozy companion for everything from weeknight dinners to holiday feasts, and trust me—it’s more than just your average mashed potatoes. Creamy, buttery, and loaded with tender kale, this recipe will have you rethinking how you do mashed potatoes forever. Ready to make some magic in your kitchen? Let’s dive in!

💛

Why This Recipe Works

  • Balanced Creaminess: The blend of cream cheese, sour cream, and butter creates mashed potatoes that are rich without being heavy.
  • Fresh Greens Boost: Cooking the kale down with garlic infuses flavor, giving you that classic colcannon taste with a healthy veggie kick.
  • Texture Control: You get to decide chunky or smooth—making it feel homemade and just right for your family.
  • Simple Ingredients, Big Flavor: No fancy or hard-to-find foods here, just comforting basics that come together beautifully.
Kale Colcannon Mashed Potatoes, healthy mashed potato recipes, creamy kale mashed potatoes, flavorful colcannon side dish, comforting vegetable mashed potatoes - The image shows a black and red pot filled with mashed potatoes mixed with chopped green herbs. There are some small cubes of yellow butter and white cream dollops on top of the mashed potatoes. A metal potato masher with a black handle is partially pressing into the potatoes. The pot is placed on a white marbled surface, with a small container of cream nearby. The texture of the mashed potatoes is chunky with visible bits of green herbs and creamy streaks. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Kale Colcannon Mashed Potatoes Recipe plays a part in creating that classic, creamy, and slightly earthy flavor. Here’s why I love each one and what to look for when shopping.

Kale Colcannon Mashed Potatoes, healthy mashed potato recipes, creamy kale mashed potatoes, flavorful colcannon side dish, comforting vegetable mashed potatoes - Flat lay of a pile of peeled russet potatoes cut into chunks, a large bunch of dark green Tuscan kale with ribs removed and chopped into bite-sized pieces, two whole brown eggs with clean shells, a small white ceramic bowl of unsalted butter pats, a small white ceramic bowl filled with smooth cream cheese, a small white ceramic bowl containing thick sour cream, a small white ceramic bowl holding thinly sliced bright green onions, a small white ceramic bowl with minced garlic, and a small white ceramic bowl of fine sea salt crystals, all arranged in perfect symmetry and realistic proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Russet potatoes: They’re your go-to for fluffy, starchy mashed potatoes that soak up flavors perfectly.
  • Fine sea salt: Enhances all the flavors without the harshness you sometimes get from regular table salt.
  • Unsalted butter: Using unsalted lets you control the salt level and adds that rich, creamy mouthfeel.
  • Kale (preferably Tuscan/Lacinato): This variety has a tender texture and mild flavor, perfect for cooking quickly and folding in.
  • Garlic: Just a hint brings a mellow depth without overpowering the potatoes or greens.
  • Cream cheese: Adds tanginess and smooth body, making the mash luscious and satisfying.
  • Sour cream: Works alongside cream cheese to give a little zing and a velvety finish.
  • Green onion: A fresh, mild bite that brightens up the whole dish.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Kale Colcannon Mashed Potatoes Recipe feels like a warm hug but leaves plenty of room for your spin. Over the years, I’ve messed with the greens and dairy options to fit what’s on hand or to please picky eaters.

  • Vegetable Swap: Sometimes I swap the kale for chard or collards—both have that hearty leafiness and add a slightly different texture that’s just as delicious.
  • Dairy-Free Version: I haven’t personally done this yet, but using olive oil instead of butter and swapping cream cheese and sour cream for a vegan sour cream alternative could make this totally plant-based.
  • Herb Boost: Adding fresh thyme or chives can turn up the flavor party, especially if you want to give this recipe a bit of a gourmet edge.

Step-by-Step: How I Make Kale Colcannon Mashed Potatoes Recipe

Step 1: Prep Your Potatoes and Get Cream Cheese Ready

The first little trick? Pull the cream cheese out of the fridge to soften at room temp while you prep your potatoes—that way it blends smoothly without lumps. Then peel your russets and cut them into evenly sized chunks, about 2 inches each—this ensures they cook evenly and come out nice and tender.

Step 2: Boil the Potatoes with Salt

Place the potato chunks into a big pot, add a teaspoon of fine sea salt, and cover with water—about an inch or two over the top. Bring it to a boil, then turn the heat down just enough to keep it boiling without bubbling over. The potatoes should be fork-tender in about 10 to 15 minutes—keep an eye on them; you want them soft but not mushy.

Step 3: Sauté Kale with Garlic

Drain the potatoes well and set them aside. Return your pot to medium-high heat and add a tablespoon of butter. Once it’s melted, throw in your chopped kale. Stir frequently for 2–4 minutes until the kale wilts down and gets a darker green shade—that’s when you know it’s perfect. Toss in the garlic and cook just until the aroma comes out—about 30 seconds to a minute—because burnt garlic can take your mash in a bitter direction.

Step 4: Combine, Mash, and Taste

Turn off the heat, add your drained potatoes back to the pot with the kale, and start mashing. Whether chunky or smooth, it’s up to you—this is home cooking, after all! Then fold in the softened cream cheese, sour cream, remaining butter, and another teaspoon of salt. Finish by stirring in most of your green onions, reserving a bit for garnish. Give it a final taste and adjust salt or butter if you want it richer.

Step 5: Serve Warm with a Buttered Top

Transfer your kale colcannon mashed potatoes into a warm serving bowl, top with pats of extra butter and sprinkle the rest of your green onions on top. Serve immediately for that creamy, dreamy texture we all crave in mashed potatoes.

💡

Pro Tips for Making Kale Colcannon Mashed Potatoes Recipe

  • Room Temperature Cream Cheese: Letting it soften before mixing keeps your mashed potatoes silky smooth, no annoying lumps.
  • Don’t Overcook the Kale: Wilting it just right—not soggy—preserves its fresh color and prevents bitterness.
  • Chunky or Smooth Mash: Play around with texture until you find what your family loves—colcannon is all about that personal touch.
  • Salt in Stages: Adding salt gradually during boiling and mashing helps you avoid over-salting—taste as you go!

How to Serve Kale Colcannon Mashed Potatoes Recipe

Kale Colcannon Mashed Potatoes, healthy mashed potato recipes, creamy kale mashed potatoes, flavorful colcannon side dish, comforting vegetable mashed potatoes - A bowl filled with creamy mashed potatoes mixed with green leafy herbs, creating a speckled white and dark green texture. The potatoes have a smooth but chunky look, with a small pool of melted yellow butter in the center. Bright green chopped scallions are sprinkled on top, adding fresh color. A silver spoon is partially inside the bowl. The bowl is white with a subtle light turquoise gradient on the outside, sitting on a round wooden board with natural grain patterns. The background is a white marbled surface with a white cloth that has a dark stripe nearby. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I swear by a few extra pats of butter melting on top paired with freshly chopped green onions. Sometimes I add a sprinkle of flaky sea salt or even a dusting of cracked black pepper for a little zing. If I’m feeling fancy, a few crisped pancetta bits on top take it over the moon in flavor and texture.

Side Dishes

This recipe pairs like a dream with roasted chicken, pork chops, or beef stew. For veggie lovers, I love serving it alongside roasted carrots or a crisp apple and fennel salad to balance the creaminess.

Creative Ways to Present

For a special occasion, I like to mound the colcannon in individual ramekins sprinkled with crispy fried onions or a sharp cheddar crust broiled on top—giving it an upscale vibe. It also looks pretty nestled beside a juicy steak with some fresh herb sprigs.

Make Ahead and Storage

Storing Leftovers

When I’ve had leftovers, I pop them into an airtight container and refrigerate within two hours. They keep nicely for up to three days—just make sure to press a sheet of plastic wrap on the surface to avoid drying out.

Freezing

Freezing colcannon mashed potatoes can be a little risky because of the creamy ingredients, but I’ve had decent success freezing in small portions for up to a month. Thaw in the fridge overnight for best results.

Reheating

Reheat gently in a saucepan over low heat with a splash of milk or cream, stirring often. Alternatively, the microwave works—just heat in short bursts, stirring between, to keep it from drying out or splitting.

FAQs

  1. Can I substitute the kale with other greens in this Kale Colcannon Mashed Potatoes Recipe?

    Absolutely! While Tuscan or Lacinato kale is ideal for its tender texture and mild flavor, you can easily swap in chard, collard greens, or even cabbage. Just adjust cooking times slightly depending on the green’s toughness to ensure you get that tender wilt without bitterness.

  2. How do I avoid lumpy mashed potatoes when making this recipe?

    The trick is to start with evenly cut potato chunks and cook them until fork-tender but not falling apart. Using room temperature cream cheese and mashing while the potatoes are hot helps them blend smoothly. If you want ultra-smooth potatoes, consider using a potato ricer or masher rather than a blender, which can make them gluey.

  3. Can I make this recipe vegan or dairy-free?

    Yes! Though I haven’t personally tried it, replacing the butter with olive oil and swapping the cream cheese and sour cream for vegan sour cream should work well. The key is to maintain that creamy texture without the dairy, so use full-fat vegan alternatives and taste as you go.

  4. What dishes go best with Kale Colcannon Mashed Potatoes?

    This dish shines alongside roasted meats like chicken, pork, or beef. It’s also fantastic with seafood or vegetarian mains if you want a cozy, filling side. Adding some roasted veggies or a crisp salad helps round out the meal.

Final Thoughts

Making this Kale Colcannon Mashed Potatoes Recipe always feels like bringing a little piece of tradition and comfort to the table, but with a fresh green twist that keeps it exciting. Whether it’s a busy weeknight dinner or a festive holiday spread, I know this recipe won’t just fill bellies—it’ll warm hearts, too. So grab a big pot, get cozy in your kitchen, and enjoy every creamy, garlicky, buttery bite. You’re going to love how easy and satisfying this recipe is, I promise!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Kale Colcannon Mashed Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 43 reviews
  • Author: Sarah
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Irish
  • Diet: Vegetarian
Print Recipe

Description

Kale Colcannon is a comforting Irish dish featuring creamy mashed Russet potatoes blended with tender sautéed kale, garlic, cream cheese, sour cream, and green onions. This hearty side dish is perfect for cozy meals and offers a delicious twist on traditional colcannon by incorporating nutrient-rich kale.

Ingredients

Potatoes

  • 3 pounds Russet potatoes, peeled
  • 2 teaspoons fine sea salt, divided
  • 2 tablespoons unsalted butter, divided, plus more for garnish

Greens and Flavorings

  • 1 large bunch kale, preferably Tuscan/Lacinato, ribs removed and chopped into small, bite-sized pieces (3 to 4 cups)
  • 1 medium clove garlic, pressed or minced

Dairy

  • 8 ounces cream cheese
  • 4 ounces (½ cup) sour cream
  • 3 tablespoons thinly sliced green onion, divided

Instructions

  1. Prepare Cream Cheese: Remove the cream cheese from the refrigerator and let it warm to room temperature while cooking the potatoes for easier mashing and mixing.
  2. Cut Potatoes: Cut the peeled Russet potatoes into even chunks about 2 inches in size to ensure uniform cooking.
  3. Boil Potatoes: Place the potato chunks in a large Dutch oven or soup pot. Add 1 teaspoon of fine sea salt and enough cold water to cover the potatoes by 1 to 2 inches. Bring to a boil over high heat, then reduce heat as needed to prevent overflow. Cook until potatoes are fork-tender, about 15 minutes.
  4. Drain Potatoes: Carefully drain all the water from the pot and let the potatoes sit in a colander to remove excess moisture.
  5. Sauté Kale: Return the empty pot to the stove over medium-high heat. Add 1 tablespoon of unsalted butter and let it melt. Add the chopped kale and cook, stirring often, for 2 to 4 minutes until wilted and dark green. Add the minced garlic and cook for another 30 seconds to 1 minute until fragrant.
  6. Mash Potatoes and Kale: Remove the pot from heat and return the drained potatoes to it. Mash the potatoes and sautéed kale together, leaving some chunks if preferred, or mash smooth depending on your texture preference.
  7. Add Dairy and Seasoning: Add the softened cream cheese, sour cream, the remaining 1 tablespoon butter, and 1 teaspoon salt to the mashed mixture. Continue mashing and stirring until mostly combined.
  8. Incorporate Green Onions: Stir in 2 tablespoons of the thinly sliced green onions until well mixed.
  9. Serve: Transfer the colcannon to a serving bowl. Garnish with a few pats of butter and the remaining tablespoon of green onions. Serve warm for best flavor and texture.

Notes

  • If using regular table salt instead of fine sea salt, reduce the salt quantity slightly and adjust to taste at the end to avoid oversalting.
  • Substitute chard, collard greens, or cabbage for kale for a different but equally delicious flavor variation.
  • For a dairy-free or vegan version, cook the kale in olive oil and substitute 1 to 1 ½ cups vegan sour cream for the cream cheese and sour cream. Omit the added butter.
  • Allow cream cheese to come to room temperature before mixing for easier blending and creamier texture.

Nutrition

  • Serving Size: 1 cup
  • Calories: 230 kcal
  • Sugar: 2 g
  • Sodium: 350 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 30 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star