If you are craving a comfort dish that’s equal parts hearty, vibrant, and creamy, you have to try this Creamy Kale and Yukon Gold Potato Colcannon Recipe. It takes the traditional Irish colcannon up a notch by incorporating nutrient-packed kale and the naturally buttery flavor of Yukon Gold potatoes, delivering a perfect balance of rich, savory, and fresh flavors in every bite. This dish is an absolute crowd-pleaser that’s just as wonderful on a cozy weeknight as it is a special weekend side.
Ingredients You’ll Need
Sometimes the simplest ingredients come together to make the most unforgettable dishes. Each item here plays an important role, whether providing creaminess, earthiness, or that satisfying melt-in-your-mouth texture that defines this Creamy Kale and Yukon Gold Potato Colcannon Recipe.
- 3 lbs. Yukon Gold potatoes: These gold-hued spuds bring a naturally buttery flavor and beautifully creamy texture without needing to be peeled.
- 4 cups kale: Chopped kale adds a fresh, slightly bitter contrast as well as vibrant color and nutrition.
- 10 green onions: Also called scallions, these offer a subtle onion bite and a lovely mild crunch when sliced.
- 1 cup heavy cream: This makes the potatoes luxuriously creamy and rich.
- 1 cup sharp white cheddar: Grated cheddar introduces a tangy depth and gooey texture that every spoonful craves.
- 4 tbsp. salted butter: Butter brings that classic richness and helps perfectly cook the kale and onions.
- Salt and pepper: Essential for seasoning and bringing all the flavors together.
How to Make Creamy Kale and Yukon Gold Potato Colcannon Recipe
Step 1: Prep and Boil the Potatoes
Start by giving the Yukon Gold potatoes a good scrub to remove any dirt since you’ll keep the skins on—they add texture and nutrients. Cut them into even chunks to ensure they cook evenly. Boil the potatoes in salted water until they’re fork-tender, about 20 minutes. This step is crucial because perfectly cooked potatoes make the foundation for that creamy, dreamy texture.
Step 2: Sauté the Kale and Green Onions
While the potatoes are boiling, melt the butter in a large skillet over medium heat. Toss in the chopped kale and sliced green onions, sautéing until the kale softens and the onions become tender and fragrant. This quick sautéing bathes the veggies in butter, mellowing any bitterness and bringing their natural sweetness forward.
Step 3: Mash and Mix Everything Together
Drain the cooked potatoes well and return them to the pot. Using a masher or ricer, mash the potatoes until smooth but still a bit chunky for texture. Slowly stir in the heavy cream and grated sharp white cheddar, letting the cheese melt into the mixture. Then fold in the sautéed kale and green onions, seasoning with salt and pepper to taste. The colors of the green kale and white cheddar swirl beautifully through the pale gold potatoes—this is what makes the Creamy Kale and Yukon Gold Potato Colcannon Recipe truly special.
Step 4: Final Taste and Adjustments
Give the colcannon a final taste and adjust the seasoning if needed. If it seems a little thick, add a splash more heavy cream or a pat of butter, stirring gently until you get that perfect creamy consistency you love.
How to Serve Creamy Kale and Yukon Gold Potato Colcannon Recipe
Garnishes
A sprinkle of fresh chives or a few extra sliced green onions on top adds a lovely fresh crunch and pops of green that make every plate look inviting. For an extra indulgent touch, a small pat of butter melting on top is always a winner.
Side Dishes
This version of colcannon pairs wonderfully with roasted meats like chicken, pork, or beef. It’s also fantastic beside seared fish or as a hearty vegetarian main course topped with a fried egg. The creamy texture and savory kale complement a wide range of flavors, making it a versatile favorite.
Creative Ways to Present
For an impressive presentation, serve the colcannon in individual ramekins with cheese broiled on top until golden and bubbly. Or turn it into stuffed colcannon patties and pan-fry them until crisp for a fun twist that’s perfect for brunch or appetizers.
Make Ahead and Storage
Storing Leftovers
After enjoying your Creamy Kale and Yukon Gold Potato Colcannon Recipe, store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it a great make-ahead dish for busy days.
Freezing
Because of the dairy content, freezing isn’t ideal as the texture can change when thawed. However, if you want to freeze it, place the colcannon in a freezer-safe container and consume within one month for the best flavor and quality.
Reheating
Reheat gently on the stovetop over low heat or in the microwave in short bursts, stirring occasionally. Add a splash of cream or butter to bring back the creamy richness and prevent it from drying out.
FAQs
Can I use other types of potatoes for this recipe?
While Yukon Gold potatoes are preferred for their creamy texture and natural butteriness, you can substitute with Russet or red potatoes. Just note that the consistency and flavor might vary slightly.
Is it possible to make this recipe vegan?
Absolutely! Swap out the heavy cream for a plant-based alternative like oat cream, use vegan butter, and replace cheddar with a flavorful vegan cheese to keep that creamy, cheesy essence.
How can I make the kale less bitter?
Cooking the kale thoroughly with butter and green onions as in this recipe helps mellow its bitterness. You can also remove the tougher stems before chopping to soften the overall flavor.
Can this recipe be made gluten-free?
The Creamy Kale and Yukon Gold Potato Colcannon Recipe is naturally gluten-free, making it a safe and delicious option for those avoiding gluten.
What can I do if the colcannon is too thick after mashing?
Simply add more heavy cream or a little melted butter while stirring until you reach the desired creamy consistency. Warm liquids blend more easily and keep the dish silky.
Final Thoughts
There’s something truly comforting about a bowl of colcannon that’s creamy, savory, and packed with greens, and this Creamy Kale and Yukon Gold Potato Colcannon Recipe delivers all that in spades. It’s an easy yet impressive dish to bring warmth and joy to your table, making it a new favorite you’ll turn to time and time again. So grab your potatoes and kale, and dive into this deliciously creamy experience—you won’t regret it!
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Creamy Kale and Yukon Gold Potato Colcannon Recipe
Classic Irish comfort food, Colcannon with Kale is a creamy mashed potato dish blended with tender kale, sharp white cheddar, and green onions, making for a flavorful and nutritious side that’s perfect for any hearty meal.
- Total Time: 40 mins
- Yield: 6 servings
Ingredients
Potatoes
- 3 lbs. Yukon gold potatoes – not peeled
Vegetables
- 4 cups kale – chopped
- 10 green onions – ½ cup sliced
Dairy
- 1 cup heavy cream
- 1 cup sharp white cheddar – grated
- 4 tbsp. salted butter
Seasoning
- Salt & pepper – to taste
Instructions
- Prepare Potatoes: Wash the Yukon gold potatoes thoroughly and place them in a large pot of salted water. Bring to a boil and cook until tender when pierced with a fork, about 15-20 minutes.
- Cook Kale: While the potatoes are boiling, wash and chop the kale into bite-sized pieces. In a separate pan, sauté the kale over medium heat using 1 tablespoon of the butter until wilted and tender, about 5 minutes. Season lightly with salt and pepper.
- Slice Green Onions: Clean and thinly slice the green onions, reserving the whites and greens separately to add freshness and flavor layers.
- Mash Potatoes: Once the potatoes are cooked, drain them well and return them to the pot or a large bowl. Add the remaining butter and mash the potatoes until smooth.
- Add Cream and Cheese: Pour in the heavy cream gradually while mashing to achieve a creamy texture. Stir in the grated sharp white cheddar cheese until melted and well combined.
- Combine Ingredients: Fold in the sautéed kale and sliced green onions, reserving some green onion tops for garnish. Mix everything gently but thoroughly to distribute evenly.
- Season to Taste: Add salt and pepper according to your preference, tasting as you go to balance the flavors perfectly.
- Serve Warm: Transfer the colcannon to a serving bowl and garnish with remaining green onion tops. Serve immediately as a delicious side dish for any meal.
Notes
- Do not peel the Yukon gold potatoes to preserve nutrients and add subtle texture.
- You can substitute kale with cabbage for a traditional variation.
- For a lighter version, replace heavy cream with milk or a milk alternative.
- Make sure to sauté the kale well to reduce bitterness and enhance flavor.
- Colcannon can be reheated gently on the stovetop or microwave with a splash of cream to maintain creaminess.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Side Dish
- Method: Stovetop
- Cuisine: Irish
- Diet: Vegetarian
