Traditional Irish Colcannon with Crispy Kale and Brown Butter Step-by-step instructions

Before you start

Before beginning, ensure all vegetables are thoroughly washed and dried. Peel and chop the potatoes into uniform pieces to ensure they cook evenly within the same timeframe. Finely shred the kale and remove any thick, woody stems, as these can disrupt the smooth texture of the mash.

Dice the bacon into small, even pieces so it crisps up quickly and distributes evenly throughout the potato mixture. Have all measured ingredients ready by the stove to maintain a smooth workflow.

Instructions

Mashing the potatoes

1. 1Prepare the mashed potatoes
   Boil the peeled and chopped potatoes in salted water until tender, about 15 to 20 minutes. Drain the potatoes thoroughly and return them to the warm pot to evaporate excess moisture. Mash the potatoes using a potato masher, gradually incorporating the warm whole milk until the texture is smooth and fluffy.
   Look for The potatoes should be soft enough to break apart easily with a fork and mash into a consistent, cloud-like texture without any large lumps remaining.
   Tip Ensure the potatoes are completely dry after draining; excess water will prevent the mash from absorbing the milk and butter correctly.

The potatoes should be soft, fluffy, and free of any lumps. They should have a matte appearance and be steaming hot, indicating that the excess moisture has successfully evaporated during the drying phase, leaving a perfect canvas for the milk and butter.

Sautéing the greens

2. 2Sauté the kale and bacon
   In a large skillet, melt the 80 g of butter over medium heat. Add the diced smoky bacon and cook until it begins to crisp. Add the finely shredded curly kale and half of the sliced scallions to the skillet. Sauté everything together until the kale is wilted and tender, then fold this mixture into the prepared mashed potatoes.
   Look for The bacon should be golden and crisp, and the kale should be vibrant green and tender, having absorbed the smoky flavor of the bacon fat.
   Tip Keep the skillet heat moderate to ensure the bacon renders its fat slowly without burning the delicate scallions.

The kale should be tender and deeply infused with the smoky flavor of the bacon fat. The bacon should be golden-brown and crispy throughout.

When folded into the potatoes, the mixture should look well-incorporated, with the green kale and savory bacon evenly distributed among the fluffy mash.

Finishing with brown butter

3. 3Prepare and serve the brown butter
   In a small saucepan, melt the remaining 50 g of butter over medium-high heat. Add the minced garlic and the remaining scallions. Continue cooking, swirling the pan constantly, until the milk solids turn a light nutty brown and the butter becomes fragrant. Immediately pour this sizzling brown butter into a crater made in the center of the mashed potato mixture.
   Look for Watch carefully for the aroma of toasted nuts and the appearance of golden-brown specks at the bottom of the pan; remove from heat immediately to avoid burning.
   Tip The butter will foam vigorously as the water evaporates; this is a sign that the milk solids are browning perfectly.

The brown butter should be clear and golden, with visible, toasted brown bits at the bottom of the pan. It should smell intensely nutty and savory. Once poured, it should settle into the center well, creating a glossy, inviting pool that is ready to be swirled into the potato mixture.

Common mistakes

A common mistake is using waxy potatoes, which result in a heavy, gluey texture that does not absorb the butter properly. Another frequent error is burning the brown butter; once it reaches the nutty stage, it can transition to burnt very quickly, so watch the heat closely.

Additionally, failing to dry the potatoes after boiling will leave excess moisture in the mash, resulting in a thin, watery consistency that lacks the desired fluffiness and structure characteristic of excellent Colcannon.

How to tell it’s done

The dish is considered done when the potatoes are completely tender and can be easily mashed without resistance. The bacon should be fully crisped and the kale wilted but still vibrant.

The final brown butter is ready when it reaches a deep golden color and emits a distinct nutty aroma, with the milk solids at the bottom of the pan appearing toasted but not blackened. Serve immediately while hot to enjoy the contrast between the fluffy mash and the warm, sizzling butter.