Description
This creamy Irish colcannon recipe is made with fluffy mashed potatoes, sautéed kale, rich Boursin garlic herb cheese, and plenty of butter. It’s the ultimate comforting Irish side dish and perfect served with steak, corned beef, or roasted meats.
Ingredients
2 pounds Yukon gold potatoes, peeled and cubed
3 cups chopped kale, stems removed
4 tablespoons butter, plus more for serving
1/2 cup milk or heavy cream
4 cloves garlic, minced
1 package Boursin garlic & herb cheese
3 green onions, sliced
Salt, to taste
Fresh cracked black pepper, to taste
Instructions
-
Cook the potatoes
Add the peeled and cubed potatoes to a large pot of salted water and bring to a boil. Cook for 15–18 minutes, or until fork tender. Drain well. -
Sauté the kale
While the potatoes cook, melt 2 tablespoons of butter in a skillet over medium heat. Add the minced garlic and chopped kale and cook for 3–5 minutes until softened. -
Mash the potatoes
Return the drained potatoes to the pot and mash until smooth. -
Add the creamy ingredients
Stir in the remaining butter, milk or cream, and Boursin cheese. Mash until creamy and fully combined. -
Mix everything together
Fold the sautéed kale and sliced green onions into the mashed potatoes. -
Season
Season with salt and fresh cracked black pepper to taste. -
Serve
Spoon the colcannon into a bowl and create a small well in the center. Add a pat of butter and let it melt into the ridges before serving.
Notes
For the best flavor, use Yukon Gold potatoes which create a naturally creamy mashed potato.
You can substitute cabbage for kale if you want a more traditional colcannon.
This dish pairs perfectly with steak, corned beef, lamb chops, or roasted chicken.
- Prep Time: 10 MINUTES
- Cook Time: 20 MINUTES
- Category: Side Dish
- Method: Boiling, STOVETOP
- Cuisine: IRISH INSPIRED