Food and Recipes Side Dishes Potato Side Dishes Colcannon Be the first to rate & review! This potato recipe is popular at St. Patrick's Day and great as a comfort food side dish year-round. By Robin Asbell Robin Asbell Robin Asbell is an experienced and award-winning food writer, and the author of 11 cookbooks. She is a nationally known expert in whole foods, plant-based, and whole grain cooking, Southern Living's editorial guidelines Published on February 26, 2023 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel; Food Stylist: Torie Cox Active Time: 25 mins Total Time: 55 mins Servings: 8 to 10 Jump to recipe We’re all Irish on St Patrick’s Day, or so the saying goes. I’d add a caveat, that we can be a bit Irish any day with a bowl of buttery colcannon. Colcannon, a traditional dish with a large measure of nostalgia stirred in, is as at home next to fried chicken as it is to Irish stew. It’s a simple dish of mashed potatoes, greens, scallions, and butter. What’s not to love? Traditionally, colcannon is made with “floury” potatoes, like russets. The flesh of a floury potato is more dry and fluffy, and when mashed, absorbs plenty of milk and butter. To keep the potato from taking on too much water and diluting the potato flavor, they're steamed. I like to use kale in colcannon, for the green color, but cabbage is traditional. You can splurge and buy some Irish butter to use in this recipe, or use your regular butter. A sprinkle of Irish Cheddar on the hot colcannon is also delicious. What To Serve With Colcannon: Slow-Cooker Corned Beef And Cabbage St. Patrick's Day Desserts Corned Beef Hash Ingredients 4 lbs. russet potatoes, peeled and halved lengthwise 3/4 cup (1 1/2 sticks) unsalted butter, divided 8 oz. kale (about 1 bunch) 1 1/2 cups milk 4 medium scallions, chopped 1 1/2 tsp. salt 1/2 tsp. black pepper Directions Prepare steamer: Set up a steamer with plenty of water (or a steam basket in a stockpot); you'll be steaming for about 30 minutes. Bring the water to a simmer. Steam potatoes: Place halved potatoes in the steamer, cover tightly, and steam for 25-30 minutes, replenishing the water as needed. When the potatoes are tender when pierced with a paring knife, transfer to a mixing bowl. Reserve the water in the steamer. Caitlin Bensel; Food Stylist: Torie Cox Mash potatoes: Mash the potatoes using a potato masher or pass through a ricer. Keep warm. Caitlin Bensel; Food Stylist: Torie Cox Steam kale: Strip the leaves from the stems of kale, and place the leaves in the steamer. Caitlin Bensel; Food Stylist: Torie Cox Steam for 5 minutes, then rinse with cold water. Wring out the water from the kale and finely chop. Caitlin Bensel; Food Stylist: Torie Cox Cook down kale: In a medium skillet, melt 1/2 cup (1 stick) of butter over medium heat. When melted, add the chopped kale and scallions, and cook, stirring, until the scallions are softened, about 2 minutes. Caitlin Bensel; Food Stylist: Torie Cox Add the milk and stir until heated through, about a minute. Caitlin Bensel; Food Stylist: Torie Cox When hot, add the kale mixture to the mashed potatoes with salt and pepper, and mix well. Caitlin Bensel; Food Stylist: Torie Cox Scoop and serve: Serve hot, mounded in a bowl, and use a spoon to make a well in the center to fill with the remaining 1/4 cup (half stick) of butter, cut in pats. When the butter is melted, serve. Caitlin Bensel; Food Stylist: Torie Cox Rate it Print