Irish colcannon (potato and kale)

An Irish side dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 40 min

Organic sourcing

Potatoes and kale are both on the EWG Dirty Dozen, so it's worthwhile to source these organically.

Ingredients

• 1 kg potatoes, peeled and quartered
• 150 g kale, thick stems removed and chopped
• 4 tbsp unsalted butter
• 1 cup milk
• 1 bunch green onions, finely sliced
• to taste sea salt
• to taste black pepper

Method

1. Boil the potatoes in a large pot of salted water until tender, about 20 minutes.
2. Drain the potatoes and return them to the pot to dry out briefly over low heat.
3. Meanwhile, blanch the kale in boiling water for 2-3 minutes until just tender, then drain well.
4. In a saucepan, heat the milk with half the butter until warm.
5. Mash the potatoes in the pot, then gradually add the warm milk mixture, mashing until smooth.
6. Fold in the kale and green onions, mixing well.
7. Season to taste with sea salt and black pepper.
8. Serve hot, dotting the surface with the remaining butter.

Notes

• For a richer flavor, use cream instead of milk.
• Savoy cabbage can substitute kale if desired.
• Pairs well with Irish sausages or roasted meats.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Irish recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.