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I made these Irish Colcannon Potatoes for the first time for St. Patrick’s Day in 2021 and they were TO DIE FOR! My hubby is not a fan of kale, and though I’m not a fan of it, I’ll eat it in a salad with other greens. However, I heard somewhere that if you cook your kale a little bit it removes the bitterness, and we found this to be quite true. We couldn’t detect the “kale” flavor in these potatoes. The richness of the butter and the cream really put them over the top delicious. I am not going to make these potatoes every time I roast a chicken, and with other foods we like mashed potatoes with. I may even put them in some homemade pierogies, along with some cheddar cheese.

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Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes
Servings: 6


  • 5 medium Yukon Gold or Russett potatoes, cut into chunks
  • salt
  • 6 Tbsp butter, divided
  • 4 green onions, white parts thinly sliced, greens sliced into 1-inch pieces
  • 3 cloves garlic, minced
  • 1 large bunch kale, stemmed and sliced into 1/2" ribbons
  • 3/4 cup milk (warmed)
  • 1/2 cup heavy cream (warmed)
  • freshly ground black pepper


  1. In a large pot cover potatoes with water and season generously with salt. Bring to a boil and cook until soft, about 15-20 minutes. Drain and set aside.

  2. In the pot you used for your potatoes melt 4 Tablespoons butter. Add green onions and cook until soft and fragrant, about 2 minutes. Add the garlic and cook for 1 more minute. Add shredded kale, milk and cream. Let cook for about 4 minutes, stirring frequently, until the milk comes to a simmer and kale wilts (this will also help to take away the bitterness in the kale).

  3. Add potatoes back to the pot and use a potato masher to mash potatoes and remaining ingredients until smooth.

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