Traditional Irish Colcannon with Crispy Kale and Brown Butter Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider adding a pinch of freshly cracked black pepper to the mashed potatoes before folding in the kale. This adds a subtle heat that complements the richness of the butter and the smokiness of the bacon.

Ensure the milk is heated before adding it to the potatoes, as cold milk can cool down the mixture too quickly and prevent the starch from absorbing the liquids properly, which can affect the final texture.

If the kale seems too tough, blanch it briefly in boiling water for one minute before sautéing. This ensures the greens are perfectly tender once incorporated into the mash.

When preparing the brown butter, you can also add a small sprig of fresh thyme or rosemary to the pan to infuse the butter with additional herbal notes, provided these are removed before pouring the butter into the center of the potatoes.

Variations

• Leek and Herb Colcannon: Replace the scallions with thinly sliced leeks, sautéing them until soft and sweet. Add a tablespoon of finely chopped fresh chives or parsley to the mash for an extra layer of herbal freshness that brightens the overall flavor.
• Extra Cheesy Colcannon: Stir in a half-cup of sharp white cheddar cheese into the hot mashed potatoes before folding in the kale and bacon. The cheese adds a tangy, savory depth that pairs perfectly with the smoky bacon and nutty brown butter.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Not recommended, as the texture of the potatoes may become grainy upon thawing.

Reheat

Reheat gently in a saucepan over low heat, adding a splash of milk to restore creaminess.

Store any leftovers in an airtight container to prevent the potatoes from absorbing other odors in the refrigerator. The dish is best consumed within three days. When reheating, add a small splash of milk or a knob of butter to restore the original creamy texture, as the starch in the potatoes will naturally thicken as it cools down over time.

The mashed potatoes can be prepared up to one day in advance and stored in the refrigerator. When ready to serve, gently reheat them on the stovetop with a little extra milk. The kale and bacon mixture can also be prepared ahead of time, but the final brown butter should always be made fresh just before serving to ensure the best flavor, aroma, and sizzling texture.

Serving ideas

Serve the Colcannon hot, ideally in a wide, shallow bowl that showcases the central well of brown butter. Use a large serving spoon to ensure each portion includes a generous amount of the kale and bacon mixture, along with a portion of the brown butter pool.

This dish pairs excellently with roasted meats, such as sausages or pork chops, as the richness of the potatoes balances the savory proteins.

For a complete meal, serve the Colcannon alongside a simple green salad dressed with a bright vinaigrette. The acidity of the salad dressing cuts through the richness of the butter and potatoes, providing a refreshing contrast.

If desired, garnish the dish with a few extra fresh scallion greens for a pop of color and a fresh, oniony crunch that complements the earthy flavors of the kale.

Frequently asked questions

Recipe card

Traditional Irish Colcannon with Crispy Kale and Brown Butter

Prep 15 minCook 30 minTotal 45 minServes 4

Ingredients

• 900 g floury potatoes (such as Kerr's Pink or Russet), peeled and chopped
• 120 ml whole milk, warmed
• 80 g Irish grass-fed butter
• 150 g curly kale, finely shredded
• 100 g smoky bacon, diced
• 4 scallions, sliced
• 50 g Irish butter
• 2 cloves garlic, minced

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

8.5 g

Carbohydrates

42 g

Fat

24.5 g

Fiber

4 g

Sugar

3.5 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.