Recipe for Bella Cullen's Colcannon | Almanac.com

Bella Cullen's Colcannon

Photo Credit
The Editors
Serves 4
Print Friendly and PDF

Irish comfort food at its best, Colcannon is a dish that traditionally pairs mashed potatoes with cabbage. Here, we substitute kale for cabbage for a modern twist. (But feel free to stick with cabbage, if you prefer.)

This recipe comes from the mother of Noel Cullen, the famous Irish chef. It’s a great companion dish for corned beef and Irish soda bread

See more in our collection of the Best St. Patrick’s Day and Irish Recipes!

8 medium all-purpose potatoes
1 head curly kale, chopped fine
1-1/4 cups milk
6 scallions, diced fine
1 tablespoon chopped parsley
1/2 teaspoon chopped fresh thyme
8 tablespoons butter, divided

Peel potatoes. In a saucepan, cover with cold salted water. Bring to a boil and cook for 20 minutes or until done. Strain off water. Let potatoes dry, then hand mash.

In a 2-quart pot, boil the kale in salted water until tender, about 25 minutes. In a large saucepan, over low heat, heat the milk with scallions, parsley, and thyme. Strain the chopped kale and add to milk. Simmer for 3 minutes.

Add mashed potatoes to kale, stir in 4 tablespoons butter, and mix to a creamy consistency. Season to taste. Place into a serving dish, making a well in the center. Fill generously with remaining butter and serve.

About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Almanac Chefs