Colcannon - Irish Mashed Potatoes
Creamy Irish colcannon: buttery mashed potatoes folded with baby kale, spinach and green onion. A comforting vegetarian side that brings the authentic taste of Ireland to your plate in about 40 minutes.
Ingredients
- 3 large white potatoes peeled, cut into pieces
- 2 teaspoons sea salt
- 6 tablespoons butter room temperature
- 3 cups mixed baby kale and baby spinach leaves chopped
- 4 tablespoons green onion chopped
- 1 bay leaf
- 1 ¼ cup milk
- 1 teaspoon mustard powder
- ½ teaspoon black pepper ground
- parsley for serving
Instructions
- Put the potatoes in a pot, cover with water and add the salt. Boil until the potatoes are soft.
- Drain the water and set the potatoes aside.
- Meanwhile, heat 2 tablespoons of the butter in a pan over medium heat. When the butter melts, add the kale and spinach leaves, green onion and bay leaf.
- Add the milk and mustard powder. Warm gently until small bubbles form at the edges (do not let it come to a hard boil), then lower the heat to minimum.
- Put the potatoes in a large bowl and mash them with the remaining 4 tablespoons of butter. Use a potato masher for a chunkier consistency, or a hand mixer for a smoother outcome.
- Remove the bay leaf from the milk mixture, then pour the mixture over the potatoes.
- Mix until the ingredients are well incorporated.
- Sprinkle with freshly ground black pepper and chopped parsley, then serve.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently with a splash of milk. For a vegan version, swap the butter for olive oil, coconut oil or vegan butter and use your favourite plant milk.