Traditional Irish Colcannon with Crispy Kale and Brown Butter

Discover the art of the perfect Irish Colcannon, a dish that defines comfort with its marriage of fluffy, starchy potatoes, kale, and smoky, savory bacon.

This recipe elevates the traditional mash by incorporating a technique that creates a dedicated well for a luxurious, aromatic brown butter sauce, ensuring every spoonful is coated in rich, nutty goodness that transforms a humble side dish into a culinary centerpiece.

Colcannon is a beloved Irish staple that relies on the quality of its components to shine. By using floury potatoes like Russets, you achieve the ideal texture that absorbs butter and milk beautifully.

The addition of curly kale provides a pleasant texture and earthy flavor, while smoky bacon introduces a savory depth that balances the richness of the grass-fed butter. This preparation method emphasizes the importance of the final brown butter well, which serves as both a beautiful presentation and a flavor-packed experience for each bite.

Ingredients

Why this recipe works

The method of using floury potatoes is essential for creating the signature fluffy texture of Colcannon. Floury potatoes contain a higher starch content, which allows them to break down into a light, airy consistency that perfectly captures the richness of the added milk and butter, rather than becoming gummy or dense like waxy varieties often do.

Creating a well in the center of the finished dish serves a functional culinary purpose beyond aesthetics. By concentrating the brown butter in a central pool, it allows each guest to scoop through the butter, ensuring that every individual serving is perfectly balanced with the nutty, aromatic fat, the savory bacon, and the tender kale.

Notes and substitutions

Selecting the right potatoes is the most critical step for success. Look for Russets or Kerr's Pink, as their high starch content is specifically suited for mashing.

Avoid waxy potatoes like Yukon Golds if you prefer a classic, lighter texture, although they can be used if preferred for a creamier result. Ensure the butter used for the final brown butter step is high-quality, preferably grass-fed, as it will be the primary flavor component of the sauce.

Equipment choice plays a significant role in the outcome of the dish. A heavy-bottomed skillet is recommended for sautéing the bacon and kale to ensure even heat distribution and prevent scorching.

When preparing the brown butter, a light-colored saucepan is ideal, as it allows for better visibility of the butter's color change, making it easier to identify the exact moment the milk solids reach that perfect nutty brown stage.

• Kerr's Pink or Russet potatoes: Yukon Gold potatoes can be used for a slightly creamier, though less floury, texture.
• Curly kale: Lacinato or dinosaur kale works well as a substitute for curly kale.

Equipment

• Large pot
• Potato masher
• Large skillet
• Saucepan
• Knife and cutting board