A Bowl Full of Green Magic
Hello, my dear. Come sit. Let’s talk about a cozy dish. It’s called colcannon. It mixes potatoes and kale. I think it’s like a warm, green hug in a bowl. We make it extra special for Christmas. Doesn’t that sound nice?
My grandson once called it “Christmas mashed potatoes.” I still laugh at that. He was right. It is creamy and rich. But the green kale makes it magic. It reminds me of evergreen trees in the snow. This matters because food should tell a story. Our story today is about warmth and togetherness.
Why We Stir in Stories
Long ago, people made colcannon for Halloween. They hid little charms in the bowl. Finding one meant good luck for the year! We don’t hide trinkets now. But we keep the tradition of sharing.
Making it for Christmas feels right. It turns simple things into a celebration. Fun fact: The word “colcannon” comes from the Irish “cál ceannann.” It means “white-headed cabbage.” We use kale, which is a cousin. This matters. It connects us to kitchens from long, long ago. What’s a food tradition your family loves?
The Simple Joy of Making It
First, we cook the potatoes until they are soft. Then, we cook the kale stems in butter. Oh, that smell! It smells like a earthy, buttery garden. Next, the leafy greens and scallions go in. They wilt down so fast.
Here’s my little tip. Dry the potatoes well after draining. This makes them fluffy. Then mash them with the warm, milky greens. Be gentle when you fold. We want streaks of green. Do you like your mashed potatoes smooth, or with a few lumps?
The Best Part: The Butter Well
Now for the best step. Put your colcannon in a big bowl. Make a hole in the middle with a spoon. Place a big pat of cold butter right in that hole. Serve it just like that.
At the table, everyone gets a scoop. The butter melts into the hot potatoes. It makes a golden, creamy river. It feels like a gift. My family always watches for that butter to melt. It’s a small moment of joy. What’s the most exciting part of your favorite holiday meal?
Your Turn in the Kitchen
This recipe is not fussy. It’s just peeling, slicing, and stirring. You can do it. Let the pot simmer. Enjoy the smells. Cooking is about feeling good, not being perfect.
Use Yukon gold potatoes. They are buttery and yellow. They make the dish sunshine-y. Whole milk makes it creamy. Trust me on this. If you try it, tell me. Did your family make a happy mess around the bowl? I love to hear your stories.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon gold potatoes | 2 pounds | peeled and sliced ½ inch thick |
| Table salt | 1¼ teaspoons, plus salt for cooking | |
| Curly kale | 8 ounces | |
| Unsalted butter | 8 tablespoons, divided | |
| Pepper | ¼ teaspoon | |
| Scallions | 8 scallions (¾ cup) | sliced thin |
| Whole milk | 1½ cups |
Instructions
Step 1: Get your potatoes ready. Put them in a big pot with a big spoon of salt. Cover them with cold water. Bring it all to a boil, then let it bubble gently. Cook until a knife slides in easily. This takes about 20 minutes. (Always start potatoes in cold water so they cook evenly!)
Step 2: Now, let’s prepare the kale. Pull the leaves off the tough stems. Chop the stems small and keep them separate. Tear the leaves into little pieces. Melt most of your butter in a big pan. Cook the stems with a splash of water until they soften. Then add the leaves and those lovely green scallions. Doesn’t that smell amazing?
Step 3: Pour the milk into the pan with the kale. Heat it until it just starts to steam. Turn off the heat and put the lid on. Drain your cooked potatoes well. Return them to the hot pot for a minute to dry them out. This makes them extra fluffy for mashing. What’s your favorite thing to mash? Share below!
Step 4: Pour the warm milk through a strainer over the potatoes. Keep the kale and scallions in the strainer. Mash the potatoes until they’re as smooth as you like. Now, gently fold those green bits back in. Give it a taste. Add a little more salt or pepper if it needs it.
Step 5: Spoon your beautiful colcannon into a bowl. Make a little well in the center with your spoon. Place the last two tablespoons of butter right in that well. Watch it melt into a golden pool. It’s ready to share with everyone at the table.
Creative Twists
My grandkids love to play with this recipe. You can too! Try adding a handful of shredded cheddar cheese with the kale. It gets all gooey and wonderful. For a bit of crunch, stir in some crispy, crumbled bacon at the end. Or, for a festive touch, use red scallions or a few chopped chives. They look like little Christmas ribbons in the potatoes. Which one would you try first? Comment below!
Serving & Pairing Ideas
This colcannon is a cozy meal all by itself. I serve it with a simple roasted chicken or juicy sausages. A dollop of sour cream on top is lovely. For drinks, a mug of hot spiced apple cider is perfect. The grown-ups might enjoy a glass of dry cider, too. It cuts through the richness nicely. Which would you choose tonight?
Keeping Your Colcannon Cozy
Let’s talk about keeping this dish happy after cooking. It stores beautifully in the fridge for three days. Just pop it in a covered container. To reheat, add a splash of milk and warm it gently on the stove. Stir it often so it stays creamy.
You can freeze it for a month, too. I use a freezer-safe bag and press it flat. This helps it thaw faster later. I once forgot a batch in my freezer for weeks. It was a lovely surprise on a busy night!
Batch cooking this saves time during the festive rush. Making a double batch means one less thing to do. This matters because holidays should be about people, not just pots and pans. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Sometimes our cooking needs a little help. If your mash seems gluey, you may have overworked it. Mash just until smooth, then stop. I remember when my grandson mashed with all his might. We ended up with paste!
If the kale is tough, you didn’t cook the stems long enough. Cook them until they are tender like a carrot stick. This matters for a nice texture in every bite. Wilty kale? Your pan might have been too crowded. Cook in batches if needed.
Is the dish too dry? Just stir in a little more warm milk. This simple fix brings back the creaminess. Getting these steps right builds your cooking confidence. It also makes the flavors sing together. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this recipe gluten-free?
A: Yes, it is naturally gluten-free. Just check your butter labels to be sure.
Q: Can I make it ahead?
A: Absolutely. Make it fully, cool it, and refrigerate. Reheat with extra milk.
Q: What can I use instead of kale?
A: Try green cabbage or even spinach. The cooking time will be shorter for spinach.
Q: Can I double the recipe?
A: You can! Use your biggest pot for the potatoes. You may need to cook the kale in two batches.
Q: Any optional tips?
A: A pinch of nutmeg is lovely here. *Fun fact: Colcannon often had a ring hidden inside for good luck!* Which tip will you try first?
From My Kitchen to Yours
I hope this recipe finds a place at your table. It is simple, comforting, and full of green goodness. Cooking is about sharing stories and full bellies.
I would love to hear about your cooking adventures. Tell me what your family thought of it. Have you tried this recipe? Your stories are my favorite thing to read.
Happy cooking!
—Elowen Thorn.
Creamy Kale and Potato Christmas Colcannon
Description
A festive and comforting Irish dish of creamy mashed potatoes mixed with tender kale and scallions, finished with a melting pat of butter.
Ingredients
Instructions
- Place potatoes and 1 tablespoon salt in large saucepan, add water to cover by 1 inch, and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are tender and paring knife can be easily slipped in and out of potatoes, 18 to 22 minutes.
- Meanwhile, stem kale, then slice stems thin crosswise and set aside. Cut leaves into 1-inch pieces. Melt 6 tablespoons butter in 12-inch skillet over medium heat. Add kale stems, 1 tablespoon water, salt, and pepper. Cook, stirring occasionally, until kale stems have softened, 6 to 8 minutes. Stir in kale leaves and scallions, and cook until kale leaves have wilted and scallions are softened, 1 to 2 minutes. Stir in milk, increase heat to high, and bring to simmer. Remove pan from heat and cover to keep warm.
- Drain potatoes and return to saucepan. Cook over low heat, stirring, until potatoes are thoroughly dried, about 30 seconds. Remove from heat. Pour milk mixture through fine-mesh strainer over potatoes; reserve solids. Using potato masher, mash potatoes to desired smoothness. Gently fold in solids from strainer. Season with salt and pepper to taste.
- Transfer potatoes to serving bowl. Using spoon, create depression in center of potatoes. Place remaining 2 tablespoons butter in depression. Serve.
Notes
- For a richer flavor, you can substitute half of the milk with heavy cream. Leftovers reheat well in the microwave or on the stovetop with a splash of milk.