Best 4 Mashed Potatoes With Kale Colcannon Recipes

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In the realm of culinary delights, a dish that stands out for its comforting warmth and versatility is mashed potatoes with kale colcannon. This classic Irish dish, often served as a side or main course, is a harmonious blend of creamy mashed potatoes, hearty kale, and savory bacon. Its simplicity belies a depth of flavor that captivates the senses, making it a favorite among food enthusiasts worldwide.

Beyond the traditional mashed potatoes with kale colcannon, this article delves into a collection of innovative recipes that elevate this humble dish to new heights. From the vibrant green of a spring pea and kale colcannon to the smoky allure of a roasted garlic and kale colcannon, each recipe brings a unique twist to the classic. Whether you prefer a vegan variation featuring white beans or a decadent Gruyère cheese colcannon, there's a recipe here to tantalize every palate. So, embark on a culinary journey as we explore the diverse world of mashed potatoes with kale colcannon, discovering new favorites along the way.

Let's cook with our recipes!

MASHED POTATOES WITH KALE (COLCANNON)



Mashed Potatoes With Kale (Colcannon) image

Colcannon is one of the great signature dishes of Ireland. The most common version pairs cabbage with potatoes, but the dish is also made with kale, and that's the one I usually make. You can substitute extra virgin olive oil for the butter (in which case it will be more Mediterranean than Irish).

Provided by Martha Rose Shulman

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 7

2 pounds russet potatoes, scrubbed and peeled
Salt
1 pound (1 large bunch) kale, either curly or cavolo nero, ribs removed, leaves washed
1-1/4 cups low-fat milk
2 heaped tablespoons chopped scallions (about 3 scallions)
freshly ground pepper
2 tablespoons unsalted butter or extra virgin olive oil

Steps:

  • Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 to 45 minutes. Drain off the water, return the potatoes to the pan, cover tightly and let steam over very low heat for another 2 to 3 minutes. Remove from the heat and mash with a potato masher or a fork, through a food mill or in a standing mixer fitted with the paddle, while still hot.
  • While the potatoes are cooking bring a large pot of generously salted water to a boil and add the kale. Fill a bowl with ice and water. Cook the kale for 4 to 6 minutes (after the water returns to the boil), until the leaves are tender but still bright green. Transfer to the ice water, allow to cool for a couple of minutes, then drain and squeeze out excess water. Chop fine (you can use a food processor).
  • Towards the end of the potato cooking time, combine the milk and the scallions in a saucepan and bring to a simmer. Remove from the heat and let steep for a few minutes. Stir the chopped kale into the hot mashed potatoes and beat in the milk and butter or olive oil. The mixture should be fluffy (you can do this in an electric mixer fitted with the paddle). Add salt to taste and freshly ground pepper. Serve hot, right away, or keep warm in a double boiler: set the bowl in a saucepan filled one third of the way with water. Make sure the water doesn't touch the bottom of the bowl. Bring the water to a simmer. Stir the potato and kale mixture from time to time.

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 5 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 663 milligrams, Sugar 5 grams, TransFat 0 grams

IRISH MASHED POTATOES (COLCANNON)



Irish Mashed Potatoes (Colcannon) image

Make and share this Irish Mashed Potatoes (Colcannon) recipe from Food.com.

Provided by princess buttercup

Categories     Potato

Time 25m

Yield 5 serving(s)

Number Of Ingredients 8

6 -8 potatoes, peeled and cubed
1 tablespoon butter
1 cup onion, chopped
2 cups kale, chopped
1/2 cup milk
1/3 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook potatoes in water until tender.
  • Drain.
  • While potatoes are cooking; Melt butter in large skillet.
  • Add chopped onion and cook for 5 minutes.
  • Stir in kale and cook 5 more minutes.
  • Remove from heat.
  • Mash potatoes, milk, sour cream, salt and pepper with mixer.
  • Stir in kale mixture.

MASHED POTATOES WITH KALE (COLCANNON)



Mashed Potatoes With Kale (Colcannon) image

Another in the New York Times' "Recipes for Health Series" by Martha Rose Shulman. This Irish dish is traditionally eaten around Halloween. This version used kale rather than the more common cabbage.

Provided by blucoat

Categories     Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs russet potatoes, scrubbed and peeled
salt
1 lb kale, about 1 large bunch, with the ribs removed and the leaves washed
1 1/4 cups low-fat milk
2 tablespoons chopped scallions (about 3 scallions)
fresh ground pepper
2 tablespoons unsalted butter or 2 tablespoons extra virgin olive oil

Steps:

  • Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 to 45 minutes. Drain off the water, return the potatoes to the pan, cover tightly and let steam over very low heat for another 2 to 3 minutes. Remove from the heat and mash with a potato masher or a fork, through a food mill or in a standing mixer fitted with the paddle, while still hot.
  • While the potatoes are cooking bring a large pot of generously salted water to a boil and add the kale. Fill a bowl with ice and water. Cook the kale for 4 to 6 minutes (after the water returns to the boil), until the leaves are tender but still bright green. Transfer to the ice water, allow to cool for a couple of minutes, then drain and squeeze out excess water. Chop fine (you can use a food processor).
  • Towards the end of the potato cooking time, combine the milk and the scallions in a saucepan and bring to a simmer. Remove from the heat and let steep for a few minutes. Stir the chopped kale into the hot mashed potatoes and beat in the milk and butter or olive oil. The mixture should be fluffy (you can do this in an electric mixer fitted with the paddle). Add salt to taste and freshly ground pepper. Serve hot, right away. (Or to keep warm in a double boiler: set the bowl in a saucepan filled one third of the way with water. Make sure the water doesn't touch the bottom of the bowl. Bring the water to a simmer. Stir the potato and kale mixture from time to time. ).

Nutrition Facts : Calories 210.4, Fat 5, SaturatedFat 2.9, Cholesterol 12.7, Sodium 64.9, Carbohydrate 36.7, Fiber 4.9, Sugar 3.9, Protein 7.3

MASHED POTATOES WITH KALE



Mashed Potatoes with Kale image

Provided by Marianne Mays

Categories     Milk/Cream     Potato     Side     Vegetarian     St. Patrick's Day     Kale     Winter     Bon Appétit     Ireland

Yield Serves 8

Number Of Ingredients 7

1 cup milk
8 tablespoons (1 stick) butter
1 small carrot, peeled, diced
1 large bay leaf
1 large onion, chopped
1 large bunch kale, rinsed, coarsely chopped (about 8 cups)
4 pounds russet potatoes, peeled, cut into 1-inch pieces

Steps:

  • Combine milk, 2 tablespoons butter, carrot and bay leaf in medium saucepan; bring to simmer. Remove from heat; let steep while preparing kale and potatoes.
  • Melt 1 tablespoon butter in large Dutch oven over medium heat. Add onion; sauté until light brown, about 8 minutes. Add kale; cover and cook until tender, stirring often, about 25 minutes.
  • Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return to same pot; mash with hand masher.
  • Add kale mixture to potatoes. Strain in enough milk to produce moist, fluffy potatoes. Season with salt and pepper.
  • Melt 5 tablespoons butter in small saucepan. Mound potatoes in large bowl. Using spoon, make well in top of potatoes. Pour butter into well. Serve hot.

Tips:

  • Choose the right potatoes: Yukon Gold, Russet, or Bintje potatoes are ideal for mashing as they have a high starch content, which makes them creamy and fluffy.
  • Boil the potatoes until tender: Overcooked potatoes will become gluey, so be careful not to boil them for too long. Check for doneness by piercing the potatoes with a fork; they should be easily pierced through.
  • Drain the potatoes thoroughly: Any excess water will make the mashed potatoes watery and runny. Drain the potatoes well in a colander before mashing them.
  • Use a potato ricer or food mill: This will give you the smoothest, creamiest mashed potatoes. If you don't have a ricer or food mill, you can mash the potatoes by hand with a potato masher.
  • Mash the potatoes while they are still hot: This will help them absorb the butter and milk more easily. But don't add the kale too early, or it will wilt and lose its bright green color.
  • Add the milk and butter gradually: Adding too much milk and butter all at once can make the mashed potatoes too runny. Start with a small amount and add more until you reach the desired consistency.
  • Season the mashed potatoes to taste: Salt, pepper, and garlic powder are classic seasonings for mashed potatoes. You can also add other herbs and spices, such as rosemary, thyme, or sage.
  • Serve the mashed potatoes immediately: Mashed potatoes are best enjoyed fresh. If you need to make them ahead of time, reheat them gently over low heat or in the microwave.

Conclusion:

Mashed potatoes with kale, also known as colcannon, is a delicious and nutritious dish that is perfect for any occasion. With its creamy texture, earthy flavor, and vibrant green color, colcannon is sure to be a hit with everyone at the table. Whether you are serving it as a side dish or a main course, this dish is sure to impress. So next time you are looking for a new way to enjoy potatoes, give colcannon a try. You won't be disappointed!

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