Mashed Potatoes With Kale (Colcannon) Recipe (2024)

Around our house, where kale is unloved, I add in a couple of handfuls of baby arugula to the final potatoes. The leaves will wilt quickly. If I do make Colcannon with kale, I don't boil the leaves. Instead I chop it fine and saute it in butter with the scallions or leeks. I season it with some garlic powder or granules, too, as kale loves the company of garlic, then beat it all into the smooth potatoes. It's really, really good.

NNNNnnnnnnnoooooo. While we love kale and we love mashed potatoes we do not love them together.

This dish resembles an age-old Dutch dish called "boerenkool" which is traditionally served with fried lardons stirred into the curly kale and potato mash and/or smoked sausage on top :-)!
NB full milk and butter are used

Try replacing milk, butter, and oil with cashew cream (a cup of raw unsalted cashews and an equal amount of water in a blender until completely smooth). Also, I prefer white pepper in this dish. Vegan and totally delicious!

I love this dish, and here's why: The more I focus on simple meals made from abundant ingredients from our garden, or grown locally, the more I appreciate these kinds of recipes, which really are techniques, or ideas, ways to use produce deliciously. As our food system deteriorates, this kind of basic recipes increases my knowledge of delicious ways to use easily grown foods. Thank you!

In Scotland, when made with cabbage, it is called rumpletythumps. It is a tradition at our house for every holiday. We sauté onions to add, as well as some grated cheddar. Yum!

Has become a family favorite. You can use any amount of kale--you don't need a whole bunch.

Maybe 1/4 teaspoon?

Interestingly enough, without the green onions, you have a Dutch Boerenkool recipe. This is traditionally served with Dutch smoked sausages as a hearty winter meal.

I used buttermilk instead of milk, and chopped kale before cooking, sauteing in butter with green onions instead of boiling and chopping later (required too many kitchen appliances).

Bonus dinner tonight - Mississippi Roast and Colcannon made with kale. The best new meal in a long time.

This is also delicious with the leaves of young stinging nettles, if you can find them.

One of my favorites. Sometimes I use chard, sometimes a few handfuls of spinach. Sprinkled with cheese. Yum. Nice as a meatless meal.

It's quite similar to my colcannon from the last time I made a full St. Patrick's dinner. The big difference in mine was incorporating plain nonfat Greek-style yogurt. And nutmeg, since I love that with both potatoes and dark greens.

My boyfriend and I both absolutely loved this! It had such a wonderful flavor from the scallions. We both are big fans of kale so we enjoyed it with the mash potatoes. We also browned smoked sausage separately and added it in afterwards to make the colcannon a full meal instead of just a side.

We made this with 2 russets, 1 large head cauliflower, and 1 bunch lacinato kale. Excellent!!

Made the mistake of subbing in sweet potatoes. While it was healthier it threw the flavors off too much. Next time will try as written.

How about cabbage and kale!

Our family recipe for colcannon is scrumptious: chop potatoes and white cabbage in equal quantities, add a chopped parsnip and onion, place a dome of cabbage leaves on top and put in a pan with a tight fitting lid. Add as little water as you dare (maybe a mugful) and simmer VERY slowly for an hour. Works in an Instant Pot, too. Mash, add butter, and WHITE pepper and salt. It should almost all melt into each other. It is scrumptious. For Hallowe'en, we hide coins and a ring in greaseproof paper

It’s not an indulgent mashed potato recipe, but the kale adds a lovely texture and heartiness. Would be great alongside some sausages or roast chicken. I improvised a bit based on what I had on hand (and trying to minimize dishes). Used red potatoes, left skins on, quartered, and boiled for about 20 minutes. Sautéed the kale and scallions with the butter. Added soy milk while beating in stand mixer. Topped with a bit of plain Greek yogurt to serve. Delicious!

Great with sauteed cavolo nero and olive oil!

To give this a little sublime flavor melt some butter with 1/8-1/4 teaspoon of mace and mix it in. I love colcannons and the mace is the key, from a recipe for Rumpeltythumps from "Sundays at the Mooosewood Kitchen". I did saute finely chopped kale with leeks in butter instead of the more complicated method above. Delish

I have so much red kale in my late fall garden. Does anyone think the dish would freeze well if I make a big batch? Any advice would be welcome!

Delicious and a lovely reminder of my childhood dinners. Had this every Thursday night but with cabbage instead of kale. Made the recipe with kale and very tasty. If you have leftovers, you can add an egg and then make a patty with breadcrumbs, then fry up. Yummy!

Having blanched the kale when making this recipe several times, I've come to sauté it instead. The end product is just as good, and it's easier than bringing a big pot of water to boil to basically accomplish the same thing.

This is beautiful! I used cashew milk (didn't have cow's milk in the house) and it worked very well.

I found this to be a great way to use kale. The dish felt light and satisfying. I did find it quite bland as written and, after tasting, felt the need to add some white pepper and nutmeg. Perhaps next time I might add some cheese for greater interest.

This is the only way to eat kale!

This was great! I used new potatoes and left the skin on. I sauteed the kale with the chives, loads of garlic, a little olive oil and a splash of a dry white wine instead of steaming & dropping the kale into an ice bath.

I had never heard of this dish until I saw it here. Have made it twice and it has quickly become a favorite. No need to peel the potatoes, when mashed they blend in with the kale.