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Colcannon is a traditional Irish recipe made of potatoes, kale, butter, and milk. In the spirit of St. Patrick’s day, this is a perfect recipe for the third instillation of my pantry series.

If you don’t have kale, no worries! You can easily sub out kale for cabbage, chives, or really any greens that you have in your fridge.

As for the potatoes, if you have Russet potatoes, great! That’s what the recipe traditionally calls for. But we’re in pressing times, so use whatever potato you have on hand.


I used redskin and yellow potatoes because that’s what we had. And I left on the skin on because honestly, I was a little lazy. And the skins taste good!

This is a super easy side dish that pairs beautifully with corned beef. Or, make a big bowl and eat it with a spoon.

After testing out this recipe, my husband and I finished the bowl in about 5 minutes. It’s that good.

Celebrate this week with some Colcannon. And maybe a cocktail, too!


Colcannon Ingredients

  • 2 lbs potatoes, peeled or unpeeled, cut in chunks
  • 1/2 stick unsalted butter
  • 2 cups chopped kale (or other greens)
  • 1 cup milk, half and half, or cream
  • salt and pepper, to taste
  • 1 tbsp butter, for topping


Add potatoes to a large pot filled with water. Bring pot to high heat and let water boil.

Boil potatoes 15-20 minutes, or until they are cooked through.

Drain the pot in a colander and let potatoes rest.

Move the pot to the stove and heat on medium. Add 1/2 stick of butter to the pot and let it melt. Once melted, add kale and stir until fully wilted, about 3 to 5 minutes.

Next, add the potatoes back to the pot. Mash potatoes well and stir in with the kale.

Add cream, salt, and pepper to the pot. Mix everything well and taste. Add in more salt, pepper, and cream to desired taste and consistency.

Once finished, transfer colcannon to a dish and serve with 1 tbsp butter in the middle of the dish. Enjoy!

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