🇮🇪 IrelandCatalog recipe
Buttery mashed potato folded through with wilted kale and warm scallion milk, served with a well of melting butter at the center of the bowl.
For 4 servings.
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Boil the potatoes in salted water until fork-tender, about 20 minutes; drain well.
Meanwhile steam or blanch the kale until just wilted, then chop it finely.
Warm the milk with the spring onions over low heat until fragrant, without letting it boil.
Mash the hot potatoes with the warm scallion milk and half the butter until smooth.
Fold in the wilted kale and season generously with salt and pepper.
Spoon into bowls, press a well into the center of each, and drop in the remaining butter to melt.
💡 Colcannon is eaten from the outside in, dragging each forkful through the butter well — don't stir it in.
Colcannon has fed Irish tables since at least the eighteenth century and turns up especially at Halloween, when small charms were once hidden inside for luck. The name comes from the Irish 'cál ceannann,' white-headed cabbage.
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