Gather ’Round a Bowl of Buttery, Kale-Studded Colcannon This St. Patrick’s Day

Colcannon is a simple, beloved Irish preparation of mashed potatoes studded with greens and alliums.

For the most traditional presentation, serve the colcannon in a large serving bowl. Beth Fuller/TCA

By Sarah Gabriel From America’s Test Kitchen

Colcannon is a simple, beloved Irish preparation of mashed potatoes studded with greens and alliums and topped generously with butter. In our take, we opted to punctuate the mash with earthy leaves of kale and mild, sweet scallions. We used Yukon Gold potatoes to yield a creamy mash. We chopped the inclusions small and then sautéed them in butter to ensure that they'd fold effortlessly into the potatoes.

Pouring the milk into the pan of sautéed vegetables and bringing the mixture to a simmer encouraged the dairy to take on the vegetables’ flavor. We strained the solids out of the milk for mashing and then gently folded them in at the end to ensure that they weren’t crushed.

For the most traditional presentation, serve the colcannon in a large serving bowl. Shape a divot in the center and allow a knob of butter to melt and fill the pool.

Colcannon

Serves 4 to 6

• 2 pounds Yukon gold potatoes, peeled and sliced 1/2-inch thick
• 1 1/4 teaspoons table salt, plus salt for cooking potatoes
• 8 ounces curly kale
• 8 tablespoons unsalted butter, divided
• 1/4 teaspoon pepper
• 8 scallions, sliced thin (3/4 cup)
• 1 1/2 cups whole milk

1. Place potatoes and 1 tablespoon salt in a large saucepan, add water to cover by 1 inch, and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are tender and paring knife can be easily slipped in and out of potatoes, 18 to 22 minutes.

2. Meanwhile, stem kale, then slice stems thin crosswise and set aside. Cut leaves into 1-inch pieces.

3. Melt 6 tablespoons butter in a 12-inch skillet over medium heat. Add kale stems, 1 tablespoon water, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until kale stems have softened, 6 to 8 minutes.

4. Stir in kale leaves and scallions, and cook until kale leaves have wilted and scallions are softened, 1 to 2 minutes. Stir in milk, increase heat to high, and bring to simmer. Remove pan from heat and cover to keep warm.

5. Drain potatoes and return to saucepan. Cook over low heat, stirring, until potatoes are thoroughly dried, about 30 seconds. Remove from heat. Pour milk mixture through fine-mesh strainer over potatoes; reserve solids.

6. Using potato masher, mash potatoes to desired smoothness. Gently fold in solids from strainer. Season with salt and pepper to taste.

7. Transfer potatoes to a serving bowl. Using a spoon, create depression in the center of the potatoes. Place remaining 2 tablespoons butter in depression. Serve.

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