Traditional Irish Colcannon with Kale & New Season Potatoes

Few dishes capture the heart of Irish comfort food quite like colcannon. It’s humble, hearty, and deeply tied to the rhythm of the seasons — the kind of food that nourishes both body and spirit. Traditionally made with mashed potatoes and cabbage, this version celebrates new season potatoes and fresh kale, creating a bright, buttery dish that’s as wholesome as it is comforting.

Whether served alongside roast meat, a fried egg, or enjoyed on its own with a knob of butter melting in the middle, colcannon is one of those recipes that feels like home.

Ingredients (serves 4)

• 800g potatoes, scrubbed and halved 
• 200g curly kale, stems removed and leaves finely shredded
• 1 cup milk (or plant-based alternative)
• 50g butter (plus extra to serve)
• 2–3 spring onions, finely chopped
• Sea salt and black pepper, to taste

Method

1. Boil the potatoes. Place the new potatoes in a large pot of salted water and bring to a boil. Cook until tender — about 15–20 minutes depending on size. Drain and set aside to steam dry for a few minutes.
2. Cook the kale. While the potatoes cook, blanch the kale in a pot of boiling water for 2–3 minutes, then drain well and squeeze out any excess moisture.
3. Warm the milk. In a small saucepan, gently heat the milk with the butter and chopped spring onions until the butter melts and the mixture is warm but not boiling.
4. Mash it together. Lightly crush the potatoes (skins and all) with a masher or fork — you want some texture. Pour in the warm milk mixture, then fold through the kale. Season generously with salt and black pepper.
5. Serve. Spoon into bowls and make a small well in the centre of each portion. Drop a little butter into the middle so it melts slowly into the mash.

Why It Works

New season potatoes bring a delicate sweetness and soft, creamy texture that’s perfect for colcannon, while kale adds vibrant green colour and a subtle earthy flavour. The spring onions lift everything with a gentle freshness. It’s simple, honest food — rich in tradition, full of goodness, and best enjoyed with a slice of brown bread or as a side to roasted meat or fish.

A Little Tradition

In Ireland, colcannon was often eaten on Halloween night, with charms hidden in the mash to tell fortunes — a ring for marriage, a coin for wealth. Today, it’s more about comfort than superstition, but one thing hasn’t changed: it’s still a dish that brings people together around the table.