• Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Irish


Colcannon is a buttery blend of potatoes and kale with a lot of butter. And then some more butter. It’s a traditional Irish dish and is perfect for St. Patrick’s Day (and any other time you need an excuse to eat butter).

Listen to me explain briefly about how to make this dish, with some great tips along the way, by clicking the play button below:

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  • 3 lbs. potatoes (about 57 medium baking potatoes)
  • Salt
  • 2 Tbsp. salted butter, plus more for serving
  • 4 cups roughly chopped kale
  • ½ cup chopped green onions
  • ½ ¾ cups milk


  1. Peel the potatoes an cut them into 2 inch chunks. Put them in a large pot with 2 teaspoons of salt and enough cold water to cover them. Partially cover the pot and bring it to a boil over high heat.
  2. Remove cover and reduce heat to a simmer. Cook until potatoes are fork tender. Drain and leave them in the colander.
  3. Add the 2 tablespoons of butter to the pot and put it over medium heat until it melts. Add the kale and 1/2 teaspoon of salt. Use tongs to stir it until it is well-wilted, 3-4 minutes.
  4. Add the green onions and cook for 30 seconds more.
  5. Add the drained potatoes and mash them. Stir in 1/2 cup of milk. Taste. Add more milk to make it moister and more salt if desired.
  6. Transfer to soup bowls and dot each portion with a slice of cold butter.