Colcannon
Colcannon is an Irish potato and kale dish where creamy mashed potatoes are folded with shredded curly kale and spring onions for a rustic, comforting side.
2,500ml
2tsp
1,000g
6piece
150ml
100g
1tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2,500ml | — | — | |
| 2 | | 2tsp | — | — | |
| 3 | | 1,000g | — | — | |
| 4 | 200g | — | — | ||
| 5 | | 6piece | — | — | |
| 6 | | 150ml | — | — | |
| 7 | | 100g | — | — | |
| 8 | | 1tsp | — | — |
Pour the water into a large saucepan.
Water · 2,000 ml
Add a generous pinch of salt to the water.
Salt · 1 tspPeel the potatoes, removing all skin.
Floury potatoes · 1,000 g
Cut each potato into quarters of roughly even size so they cook at the same rate.
Lower the potato quarters into the salted water.
Bring to the boil over a high heat, then reduce to a steady simmer and cook until the potatoes are completely tender when pierced with a skewer, about 20 minutes.
Tip the potatoes into a colander and drain thoroughly, then leave them to steam-dry for 2 minutes.
Strip the kale leaves from their tough central stems and discard the stems.
Gather the kale leaves and slice them into fine ribbons about 5 mm wide.
Pour a shallow depth of water — about 2 cm — into a medium saucepan and bring to a boil.
Water · 500 ml
Add the shredded kale to the boiling water.
Cook the kale over a high heat, stirring occasionally, for 3 minutes until just tender and bright green.
Tip the kale into the colander, drain well, and press lightly with the back of a spoon to squeeze out excess water.
Trim the roots and any ragged tops from the spring onions.
Spring onions · 6 piecePeel away and discard any dry or damaged outer layers from the spring onions.
Slice the trimmed spring onions finely, including all the green tops.
Pour the milk into a small saucepan.
Whole milk · 150 ml
Add the finely chopped spring onions to the milk.
Heat the milk and spring onions gently over a low heat until steaming but not boiling, then remove from the heat and set aside.
Put most of the butter into a large bowl, reserving the rest for serving.
Butter · 75 g
Tip the hot drained potatoes straight onto the butter in the bowl.
Mash vigorously with a potato masher until completely smooth with no lumps remaining.
Pour the warm spring onion milk gradually into the mash, stirring as you go.
Beat the milk into the mash with a wooden spoon until light, creamy and well combined.
Add the drained kale and fold it evenly through the mash until well distributed.
Season the colcannon with salt, folding it in evenly.
Salt · 1 tspAdd the ground black pepper and fold through to season evenly.
Ground black pepper · 1 tspSpoon the colcannon into a warm serving bowl, making a well in the centre with the back of a spoon.
Add the remaining butter to the well in the centre of the colcannon.
Butter · 25 g| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2,000 ml | | Pour the water into a large saucepan.⏱ 10sResultWater |
| 2 | 1 tsp | | Add a generous pinch of salt to the water.⏱ 5sResultWater and salt |
| 3 | 1,000 g | | Peel the potatoes, removing all skin.⏱ 1 min 30sResultPeeled floury potatoes |
| 4 | Peeled floury potatoesstep 3 | | Cut each potato into quarters of roughly even size so they cook at the same rate.⏱ 45sResultQuartered floury potatoes |
| 5 | Quartered floury potatoesstep 4 | | Lower the potato quarters into the salted water.⏱ 10sResultWater and salt and quartered floury potatoes |
| 6 | — | | Bring to the boil over a high heat, then reduce to a steady simmer and cook until the potatoes are completely tender when pierced with a skewer, about 20 minutes.⏱ 20 minResultBoiled floury potatoes |
| 7 | Boiled floury potatoesstep 6 | | Tip the potatoes into a colander and drain thoroughly, then leave them to steam-dry for 2 minutes.⏱ 2 minResultDrained boiled potatoesused in step 21 |
| 8 | 200 g | | Strip the kale leaves from their tough central stems and discard the stems.⏱ 1 minResultTrimmed kale leaves |
| 9 | Trimmed kale leavesstep 8 | | Gather the kale leaves and slice them into fine ribbons about 5 mm wide.⏱ 45sResultShredded kaleused in step 11 |
| 10 | 500 ml | | Pour a shallow depth of water — about 2 cm — into a medium saucepan and bring to a boil.⏱ 5sResultWater |
| 11 | Shredded kalestep 9 | | Add the shredded kale to the boiling water.⏱ 5sResultShredded kale and water |
| 12 | — | | Cook the kale over a high heat, stirring occasionally, for 3 minutes until just tender and bright green.⏱ 3 minResultBlanched shredded kale |
| 13 | Blanched shredded kalestep 12 | | Tip the kale into the colander, drain well, and press lightly with the back of a spoon to squeeze out excess water.⏱ 15sResultDrained blanched kaleused in step 25 |
| 14 | 6 piece | | Trim the roots and any ragged tops from the spring onions.⏱ 20sResultTrimmed spring onions |
| 15 | Trimmed spring onionsstep 14 | | Peel away and discard any dry or damaged outer layers from the spring onions.⏱ 30sResultPeeled spring onions |
| 16 | Peeled spring onionsstep 15 | | Slice the trimmed spring onions finely, including all the green tops.⏱ 40sResultFinely chopped spring onionsused in step 18 |
| 17 | 150 ml | | Pour the milk into a small saucepan.⏱ 5sResultWhole milk |
| 18 | Finely chopped spring onionsstep 16 | | Add the finely chopped spring onions to the milk.⏱ 5sResultFinely chopped spring onions and whole milk |
| 19 | — | | Heat the milk and spring onions gently over a low heat until steaming but not boiling, then remove from the heat and set aside.⏱ 3 minResultWarm spring onion-infused milkused in step 23 |
| 20 | 75 g | | Put most of the butter into a large bowl, reserving the rest for serving.⏱ 5sResultButter |
| 21 | Drained boiled potatoesstep 7 | | Tip the hot drained potatoes straight onto the butter in the bowl.⏱ 10sResultButter and drained boiled potatoes |
| 22 | — | | Mash vigorously with a potato masher until completely smooth with no lumps remaining.⏱ 1 min 30sResultSmooth mashed potato |
| 23 | Warm spring onion-infused milkstep 19 | | Pour the warm spring onion milk gradually into the mash, stirring as you go.⏱ 10sResultSmooth mashed potato and warm spring onion-infused milk |
| 24 | — | | Beat the milk into the mash with a wooden spoon until light, creamy and well combined.⏱ 30sResultCreamy spring onion mash |
| 25 | Drained blanched kalestep 13 | | Add the drained kale and fold it evenly through the mash until well distributed.⏱ 30sResultKale-and-mash mixture |
| 26 | 1 tsp | | Season the colcannon with salt, folding it in evenly.⏱ 10sResultSeasoned colcannon |
| 27 | 1 tsp | | Add the ground black pepper and fold through to season evenly.⏱ 10sResultWell-seasoned colcannon |
| 28 | Well-seasoned colcannonstep 27 | | Spoon the colcannon into a warm serving bowl, making a well in the centre with the back of a spoon.⏱ 20sResultSpooned colcannon |
| 29 | 25 g | | Add the remaining butter to the well in the centre of the colcannon.⏱ 5sResultSpooned colcannon and butter |
| Total Time | 35 min | ||
- Let the butter melt into a golden pool and bring the bowl straight to the table.
| Nutrient | Per serving |
|---|---|
| 429kcal | |
| 9g | |
| 22g | |
| 14g | |
| 52g | |
| 6g | |
| 8g | |
| 829mg |
Colcannon
Colcannon is an Irish potato and kale dish where creamy mashed potatoes are folded with shredded curly kale and spring onions for a rustic, comforting side.
What you’ll doYou will boil quartered potatoes until tender, then separately cook shredded kale and warm milk with spring onions. Mash the hot potatoes with butter, gradually beat in the spring onion milk to lighten the mixture, fold in the drained kale, season, and transfer to a warm bowl with a well of melting butter in the centre.
Ingredients
- Water2,500 ml
- Salt2 tsp
- Floury potatoes1,000 g
- Curly kale200 g
- Spring onions6 piece
- Whole milk150 ml
- Butter100 g
- Ground black pepper1 tsp