Irish comfort food at its best, Colcannon is a dish that traditionally pairs mashed potatoes with cabbage. Here, we substitute kale for cabbage for a modern twist. (But feel free to stick with cabbage, if you prefer.)
This recipe comes from the mother of Noel Cullen, the famous Irish chef. It’s a great companion dish for corned beef and Irish soda bread.
See more in our collection of the Best St. Patrick’s Day and Irish Recipes!
Peel potatoes. In a saucepan, cover with cold salted water. Bring to a boil and cook for 20 minutes or until done. Strain off water. Let potatoes dry, then hand mash.
In a 2-quart pot, boil the kale in salted water until tender, about 25 minutes. In a large saucepan, over low heat, heat the milk with scallions, parsley, and thyme. Strain the chopped kale and add to milk. Simmer for 3 minutes.
Add mashed potatoes to kale, stir in 4 tablespoons butter, and mix to a creamy consistency. Season to taste. Place into a serving dish, making a well in the center. Fill generously with remaining butter and serve.
