If you’re craving a comforting side dish that feels like a warm hug from the inside out, the Creamy Kale and Yukon Gold Colcannon Recipe will be an instant favorite. This Irish classic gets a fresh spin with tender kale and creamy Yukon gold potatoes mashed to perfection, enriched with sharp cheddar and butter to create a luscious, velvety texture. It’s vibrant, cozy, and utterly delightful – the perfect way to elevate your everyday meals or impress your family and friends with a dish that’s as nutritious as it is delicious.
Ingredients You’ll Need
The magic of this Creamy Kale and Yukon Gold Colcannon Recipe is in its simple yet wonderful ingredients. Each component plays a key role in layering flavors, adding texture, and keeping this dish rich and satisfying. From the earthiness of Yukon gold potatoes to the mellow bite of kale, this recipe celebrates wholesomeness in every bite.
- Yukon gold potatoes (3 lbs.): Their naturally buttery texture makes them ideal for creamy mashes without peeling, for extra nutrients and rustic appeal.
- Kale (4 cups, chopped): Adds a vibrant green color and a hint of earthiness, plus a boost of vitamins and fiber.
- Green onions (10, sliced – about ½ cup): Bring a fresh, mild onion flavor that cuts through the richness.
- Heavy cream (1 cup): Adds luxurious creaminess and helps meld all the flavors seamlessly.
- Sharp white cheddar (1 cup, grated): Contributes a tangy depth and melt-in-your-mouth cheesiness.
- Salted butter (4 tbsp.): Enriches the dish with buttery goodness and smooth texture.
- Salt & pepper (to taste): Essential for seasoning and balancing all the flavors.
How to Make Creamy Kale and Yukon Gold Colcannon Recipe
Step 1: Prepare the Potatoes and Kale
Start by washing the Yukon gold potatoes thoroughly since you’ll keep the skins on for added texture and nutrients. Cut them into evenly sized chunks to ensure uniform cooking. Bring a large pot of salted water to a boil and add the potatoes. About 5 minutes before the potatoes are done, add the chopped kale to the same pot to blanch it briefly. This quick cooking softens the kale while preserving that lovely green color and keeps it tender without becoming mushy.
Step 2: Cook the Green Onions
While your potatoes and kale are cooking, melt 2 tablespoons of the salted butter in a skillet over medium heat. Add the sliced green onions and sauté them gently until they’re soft and fragrant, releasing their naturally sweet and mild flavor. This step infuses the dish with a delicate depth, balancing the earthy kale perfectly.
Step 3: Mash Potatoes and Kale Together
Once the potatoes are fork-tender, drain the pot, reserving a little cooking water just in case you need to loosen the mixture later. Transfer the potatoes and kale to a large bowl and begin mashing them with a potato masher or fork. Fold in the sautéed green onions along with the remaining butter. Slowly stir in the heavy cream until the texture is creamy and smooth but still rustic enough to savor every bite.
Step 4: Add Cheese and Season
The star finishing touch is the sharp white cheddar cheese. Fold the grated cheddar into the warm mash so it melts gently, melding with the butter and cream to create a velvety, indulgent mash. Season generously with salt and freshly ground black pepper to bring everything together—you’ll find that each seasoning makes the flavors pop just right.
How to Serve Creamy Kale and Yukon Gold Colcannon Recipe
Garnishes
A sprinkle of extra chopped green onions or a few curls of fresh kale tossed on top add a burst of color and freshness that is visually appealing and enhances the taste. For a little extra flair, a light dusting of smoked paprika brings a subtle smokiness that complements the cheddar perfectly.
Side Dishes
This Creamy Kale and Yukon Gold Colcannon Recipe pairs wonderfully with robust mains like roasted chicken, pan-seared salmon, or hearty beef stew. Its creamy texture provides an excellent neutral ground for bold flavors while adding a nutritious touch to your meal.
Creative Ways to Present
For a fun twist, serve the colcannon in individual ramekins topped with a small pat of butter that melts as you dig in. Alternatively, use it as a filling for savory pastries or as the base for a tasty shepherd’s pie. The possibilities with this versatile recipe truly are endless!
Make Ahead and Storage
Storing Leftovers
After making your colcannon, allow it to cool to room temperature before transferring to an airtight container. Stored in the refrigerator, it will stay fresh for up to 3 days without sacrificing flavor or texture.
Freezing
This creamy dish freezes surprisingly well. Portion it into freezer-safe containers or bags and freeze for up to 2 months. Just be aware that the texture may slightly change upon thawing due to the dairy content; stirring it well while reheating helps smooth it back out.
Reheating
When you’re ready to enjoy leftovers, gently reheat the colcannon over low heat on the stove, stirring occasionally. Add a splash of milk or cream if it seems too thick to restore the creamy consistency. You can also reheat it in the microwave in short bursts, stirring in between.
FAQs
Can I use other greens instead of kale?
Absolutely! While kale adds a lovely texture and flavor, you can swap it for spinach, cabbage, or even mustard greens. Just adjust the cooking time since some greens cook faster than kale.
Is it necessary to leave the potato skins on?
Leaving the skins on is a great way to add fiber and keep the mash rustic and earthy, but if you prefer smoother colcannon, peeling the potatoes before cooking works just fine.
Can I make this recipe dairy-free?
Yes, you can substitute the heavy cream with coconut milk or a creamy non-dairy alternative and use a vegan butter or olive oil. For cheese, nutritional yeast adds a nice cheesy flavor without dairy.
How spicy is this dish?
This recipe is naturally mild—the flavors focus on creamy richness and savory greens. You can add a pinch of red pepper flakes or a dash of hot sauce if you want a gentle kick.
Can I add protein to make it a full meal?
Definitely! Stirring in sausage, or even some shredded chicken can transform this colcannon into a hearty, satisfying entree perfect for any time of the day.
Final Thoughts
This Creamy Kale and Yukon Gold Colcannon Recipe is one of those timeless dishes that brings comfort and joy to the table every time. Its creamy texture paired with fresh kale and sharp cheddar makes it incredibly addictive and versatile. I promise once you try this, it will quickly become a go-to recipe, perfect for weeknights or special celebrations alike. So, grab your potatoes and kale, and dive into a bowl of pure deliciousness today!
PrintCreamy Kale and Yukon Gold Colcannon Recipe
Colcannon with Kale is a traditional Irish comfort dish featuring creamy mashed Yukon gold potatoes blended with sautéed kale and green onions, finished with sharp white cheddar and butter for a rich and flavorful side or main dish. This hearty recipe offers a nutritious twist on classic colcannon by incorporating nutrient-dense kale.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Irish
- Diet: Vegetarian
Ingredients
Potatoes
- 3 lbs Yukon gold potatoes (unpeeled)
Vegetables
- 4 cups kale, chopped
- 10 green onions (about ½ cup sliced)
Dairy
- 1 cup heavy cream
- 1 cup sharp white cheddar, grated
- 4 tbsp salted butter
Seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the potatoes: Thoroughly wash the Yukon gold potatoes but keep the skins on. Cut them into evenly sized pieces to ensure even cooking.
- Cook the potatoes: Place the cut potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Sauté the kale and green onions: While the potatoes cook, melt 2 tablespoons of the salted butter in a large skillet over medium heat. Add the chopped kale and sliced green onions, sautéing until the kale is wilted and bright green but still slightly crisp, about 5-7 minutes. Season with a pinch of salt and pepper. Remove from heat and set aside.
- Drain and mash potatoes: Once tender, drain the potatoes well and return them to the pot or a large mixing bowl. Mash the potatoes using a potato masher or fork until mostly smooth but still slightly chunky for texture.
- Add cream, butter and cheese: Stir in the heavy cream, remaining 2 tablespoons of butter, grated sharp white cheddar, and the sautéed kale and green onion mixture. Mix thoroughly to combine all ingredients evenly. Season with additional salt and pepper to taste.
- Heat through and serve: Warm the colcannon mixture gently over low heat if needed, stirring occasionally to melt the cheese completely and ensure even warmth. Serve immediately as a hearty side dish or vegetarian main.
Notes
- For a smoother texture, peel the potatoes before cooking.
- Use sharp white cheddar for the best flavor contrast and melting quality.
- Feel free to substitute kale with savoy cabbage or Swiss chard for a different twist.
- This dish can be prepared ahead and reheated on the stovetop or in a microwave.
- Adjust cream quantity to achieve desired consistency; use milk or half-and-half for a lighter dish.
