If you’ve been searching for the ultimate comfort side dish that’s creamy, rich, and packed with greens, then you need to make my Creamy Kale Colcannon Mash Recipe. It’s like a warm hug on a plate, combining fluffy mashed potatoes with tender kale and a luscious blend of cream cheese and sour cream. Trust me, once you try this, you’ll understand why it’s a favorite for cozy dinners and family gatherings alike.
Why You’ll Love This Recipe
- Creamy and Comforting: The combination of cream cheese and sour cream makes this mash incredibly silky and rich.
- Packed with Greens: Kale adds a wonderful earthy flavor and vibrant color, making it a nutritious upgrade to traditional mashed potatoes.
- Easy and Quick: With simple ingredients and straightforward steps, you’ll have dinner on the table in under 40 minutes.
- Family Favorite: My family goes crazy for this dish, and I bet yours will too after the first bite.
Ingredients You’ll Need
Every ingredient in this Creamy Kale Colcannon Mash Recipe works in harmony to create the most comforting, flavorful mash you’ve probably ever made at home. When shopping, pick firm Russet potatoes for the fluffiest texture, and don’t skip on fresh, hearty kale leaves for the perfect earthy chew.
- Russet potatoes: These starchy potatoes give you that classic fluffy, creamy mash texture every time.
- Fine sea salt: I prefer sea salt for a clean, well-rounded seasoning that enhances the potatoes and kale without overpowering them.
- Unsalted butter: Using unsalted butter lets you control the saltiness perfectly – plus it adds that silky richness you’ll love.
- Kale (Tuscan/Lacinato preferred): This variety is tender and flavorful, and removing the ribs helps avoid any toughness in your colcannon.
- Garlic clove: Just a touch of garlic elevates the whole dish with warmth and aroma.
- Cream cheese: This is my secret weapon for an unbelievably smooth and creamy texture.
- Sour cream: Adds brightness and tang that balances the richness of the butter and cream cheese.
- Green onions: They bring a fresh, slight bite that wakes up the mash beautifully.
Variations
I love mixing things up with this Creamy Kale Colcannon Mash Recipe, and I encourage you to make it your own! Whether you want to swap the kale for other greens or make it vegan-friendly, there are plenty of ways to customize this dish without losing any of the comfort factor.
- Leafy Green Swap: I’ve tried replacing kale with chard, collard greens, or even cabbage – each lends a slightly different texture and flavor, and honestly, all are delicious.
- Dairy-Free/Vegan: For a vegan take, cook the greens in olive oil instead of butter and swap cream cheese and sour cream for your favorite plant-based sour cream; it’s a tasty alternative, though I haven’t perfected it yet!
- Extra Garlic: If you’re a garlic lover like me, feel free to double the amount – it makes the dish even more savory and comforting.
- Chunkier vs Smooth: Whether you like it rustic and chunky or silky smooth, just adjust your mashing to your liking and enjoy.
How to Make Creamy Kale Colcannon Mash Recipe
Step 1: Prep Your Ingredients and Potatoes
Start by pulling the cream cheese out of the fridge to soften—it’ll mash into the potatoes more easily that way. Then peel and cut your Russet potatoes into even chunks about 2 inches in size. This size cooks them evenly and quickly without getting mushy. I learned that uneven potato pieces yield uneven cooking, which totally threw me off my first time making this.
Step 2: Boil Potatoes Perfectly
Place your potato chunks in a large pot, sprinkle in one teaspoon of salt, and cover with cold water about 1 to 2 inches above the potatoes. Bring it to a rolling boil over high heat, then lower the heat as needed to prevent any boil-overs. Cook the potatoes until you can easily pierce them with a fork—this usually takes 10 to 15 minutes. Trust me, undercooked potatoes make mashing a nightmare!
Step 3: Wilt the Kale and Add Garlic
While the potatoes drain, return your empty pot to the stove on medium-high and add a tablespoon of butter. Once melted, toss in your chopped kale and cook for 2 to 4 minutes, stirring frequently until the leaves are wilted and beautifully dark green. Then add the minced garlic and sauté for about 30 seconds to a minute until fragrant. This step infuses the dish with a subtle garlicky depth I totally adore.
Step 4: Mash Everything Together
Add your drained potatoes back into the pot with the kale and start mashing! I like mine with a little texture, but if you want silky smooth, keep going until there are no lumps. Then add the softened cream cheese, sour cream, remaining butter, and another teaspoon of salt. Mash and stir just until mostly combined before folding in two tablespoons of sliced green onions — that pop of freshness is a must. You want everything well combined but still delightfully creamy.
Step 5: Garnish and Serve Warm
Transfer your mash into a serving bowl, top with some extra pats of butter and the remaining green onions for a pop of color and flavor. Serve immediately while it’s warm and creamy — leftovers are great, but freshly made is unbeatable!
Pro Tips for Making Creamy Kale Colcannon Mash Recipe
- Let Cream Cheese Soften: Soft cream cheese blends so much easier — no lumps and a perfectly silky mash.
- Peel Potatoes Evenly: Cutting your potatoes into uniform chunks ensures they cook at the same rate, so no poking around for the tender ones.
- Wilt Kale Just Right: Don’t overcook the kale — you want it tender but still vibrant and with a bit of bite.
- Salt Wisely: I add salt in stages, tasting at the end to make sure it’s just right, never too salty or bland.
How to Serve Creamy Kale Colcannon Mash Recipe
Garnishes
I usually top this mash with a few extra pats of butter that melt beautifully into the creamy surface. A sprinkle of freshly chopped green onions adds a fresh crunch and that mild onion zing I love. Sometimes, I like to add a pinch of cracked black pepper or a dash of smoked paprika to make the flavors pop even more.
Side Dishes
This kale colcannon pairs wonderfully with roasted chicken, grilled sausages, or even a simple pan-seared salmon. On chillier days, it’s divine alongside a hearty beef stew or pot roast. I’ve also served it with crispy baked tofu for a vegetarian twist my friends adored.
Creative Ways to Present
For holiday dinners or special occasions, I’ve served this mash in individual ramekins topped with a pat of herb butter and a sprinkle of toasted breadcrumbs for a subtle crunch. You could also mash and pipe it into decorative swirls on your plate for an elegant touch that will wow your guests.
Make Ahead and Storage
Storing Leftovers
I store leftover kale colcannon mash in an airtight container in the fridge, and it usually stays good for up to 3 days. Before sealing, I add a pat of butter on top to keep it moist, which really helps preserve the creamy texture. My usual mistake was forgetting this, and the mash would dry out a bit.
Freezing
I’ve successfully frozen portions of this mash by letting it cool completely, then packing it into freezer-safe containers. It freezes well for about 2 to 3 months. When ready, thaw overnight in the fridge, then reheat gently to avoid drying out.
Reheating
For reheating, I prefer gently warming it on the stovetop over low heat with a splash of milk or cream to recreate that fresh creaminess. Microwaving works fine if you cover it and stir occasionally, but the stovetop method gives me better control over the texture.
FAQs
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Can I use other types of potatoes for this recipe?
You can, but Russet potatoes are best for that perfect fluffy texture that works beautifully with the creamy and dense additions. Yukon Golds are a good alternative if you want a slightly buttery flavor and smoother texture, but avoid waxy potatoes like red potatoes as they can make the mash gluey.
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What if I don’t have Tuscan kale? Can I use regular kale?
Absolutely! Regular curly kale works just fine. It has a slightly different texture and stronger earthy flavor, so I recommend removing the ribs and chopping it finely to ensure it softens well within the short cooking time.
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Can this recipe be made vegan?
Yes! While I haven’t perfected it personally, I suggest cooking your kale in olive oil instead of butter and swapping the cream cheese and sour cream with vegan alternatives like cashew cream or vegan sour cream. Skip the butter for a fully plant-based mash.
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How do I know when the potatoes are cooked enough for mashing?
Test them by piercing a chunk with a fork; it should slide in easily without resistance. Overcooking can make the potatoes too watery, so keep a close eye after the 10-minute mark.
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Is there a way to make the Creamy Kale Colcannon Mash a little lighter?
Yes, you can reduce the amount of butter and cream cheese slightly and swap sour cream for Greek yogurt to keep the creaminess but lower fat. Just adjust seasonings as needed since tanginess will change slightly.
Final Thoughts
I absolutely love how this Creamy Kale Colcannon Mash Recipe comes together as a warm, hearty dish that elevates simple potatoes and kale into something spectacular and soul-satisfying. When I first made it, I was surprised by how easy it was yet how impressive the results tasted. Whether you’re making it for weeknight dinners or special family occasions, this recipe won’t disappoint. So go ahead — try it out, tweak it your way, and watch it become a beloved staple in your kitchen too!
Print
Creamy Kale Colcannon Mash Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Irish
- Diet: Vegetarian
Description
Kale Colcannon is a creamy and comforting Irish-inspired dish combining fluffy mashed Russet potatoes with tender sautéed Tuscan kale, cream cheese, sour cream, and green onions. Perfect as a hearty side, this recipe brings a flavorful twist to traditional colcannon by incorporating nutritious kale for a vibrant, satisfying meal accompaniment.
Ingredients
Potatoes
- 3 pounds Russet potatoes, peeled
- 2 teaspoons fine sea salt*, divided
- 2 tablespoons unsalted butter, divided, plus more for garnish
Kale and Aromatics
- 1 large bunch kale, preferably Tuscan/Lacinato, ribs removed and chopped into small, bite-sized pieces (3 to 4 cups)
- 1 medium clove garlic, pressed or minced
Dairy
- 8 ounces cream cheese
- 4 ounces (1/2 cup) sour cream
Garnish
- 3 tablespoons thinly sliced green onion, divided
Instructions
- Prepare cream cheese and potatoes: Remove the cream cheese from the refrigerator and allow it to come to room temperature while you cook the potatoes. Peel the Russet potatoes and cut them into even chunks about 2 inches in size to ensure even cooking.
- Boil potatoes: Place the potato chunks into a large Dutch oven or soup pot. Add 1 teaspoon of fine sea salt and enough cold water to cover the potatoes by 1 to 2 inches. Bring the water to a boil over high heat, then reduce heat as needed to avoid boiling over. Cook for 10 to 15 minutes, until the potatoes are easily pierced with a fork.
- Drain potatoes: Carefully drain all the water from the pot and transfer the potatoes to a colander to continue draining while you prepare the kale.
- Sauté kale: Return the empty pot to the stove over medium-high heat and add 1 tablespoon of unsalted butter. Once melted, add the chopped kale and cook, stirring frequently, for 2 to 4 minutes until the kale wilts and turns a deep green. Add the minced garlic and cook for an additional 30 seconds to 1 minute until fragrant.
- Add potatoes and mash: Remove the pot from heat. Add the drained potatoes back into the pot with the kale. Mash the potatoes and kale together to your preferred consistency—some like theirs chunky while others prefer them smooth.
- Incorporate dairy and seasoning: Add the room temperature cream cheese, sour cream, remaining 1 tablespoon of butter, and 1 teaspoon of salt to the mashed potato mixture. Mash and stir until mostly combined, then fold in 2 tablespoons of the sliced green onions until everything is well mixed.
- Serve: Transfer the kale colcannon to a serving bowl. Garnish with several pats of butter on top and sprinkle the remaining green onions over the dish. Serve warm for best flavor and texture.
Notes
- If using regular table salt instead of fine sea salt, reduce the amount slightly, as table salt is saltier by volume. Adjust salt to taste at the end.
- You can substitute chard, collard greens, or cabbage for the kale if desired for a different flavor and texture.
- For a dairy-free or vegan version, cook the kale in olive oil instead of butter and replace the cream cheese and sour cream with 1 to 1½ cups of vegan sour cream. Omit the additional butter garnish.
Nutrition
- Serving Size: 1/8 recipe (approximately 175g)
- Calories: 230
- Sugar: 2g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
