Traditional Irish Colcannon Recipe
Potatoes, kale, warm milk and butter come together in this traditional Irish side dish. This colcannon recipe serves four as a side, with metric and UK imperial measurements throughout. It is adapted from Bord Bia.
Serves 4 as a side
Adapted from Bord Bia. Sources: Bord Bia
Ingredients
800g/28.2oz peeled potatoes, chunked
200g/7.1oz trimmed kale, finely sliced
100ml/3.5fl oz milk
80g/2.8oz butter
Salt and black pepper
Method
Cover potatoes with lightly salted water. Simmer 15 to 20 minutes until tender.
Cook kale with one quarter of the butter and 30ml/1.1fl oz water, covered, about 5 minutes until tender. Drain.
Drain potatoes. Return to the warm pan for 1 minute, then mash. Warm milk; beat in with remaining butter. Fold in kale and season.
Recipe notes
All fl oz are UK. Imperial measures approximate.
Useful questions
What is in this colcannon recipe?
This version combines mashed potatoes and finely sliced kale with milk and butter, seasoned with salt and black pepper.
How many people does it serve?
The quantities below serve four people as a side dish.
Adapted from Bord Bia. Read the Bord Bia source recipe.
Part of Newbrook Kitchen Notes from The Granary at Newbrook House, County Mayo, Ireland.
Recipe card
