Ingredients (~6 servings)

6 medium russet potatoes, peeled
3 Tbsp unsalted butter
3/4 cup green onions, sliced in 1/4 inch pieces
4 cups kale, cut in small pieces
3/4 cup heavy whipping cream
2 tsp salt (or to taste)
1/8 tsp garlic powder
1/8 tsp white pepper

Boil the Potatoes Until Fork Tender

Peel and cut the potatoes into eighths. Put them into a pot of cold salted water, cover, and bring to a boil.

Reduce heat and simmer until fork tender, ~15 minutes. You’ll know they’re done when a fork slides through easily without resistance.

Whip the Potatoes in a Stand Mixer

Drain the potatoes well, then place in the bowl of a stand mixer and whip with the paddle attachment until fairly smooth.

Resist the temptation to add anything while mixing – the potatoes need to be whipped on their own first or they’ll get gluey.

Cook the Kale and Green Onions in Cream

Melt the butter in a skillet over medium heat, then add the kale and cook for ~5 minutes. The greens will shrink a lot – don’t worry, this is normal.

Add the green onions and cook for ~2 minutes, then reduce the heat to medium-low. Pour in the cream and heat through until it’s steaming but not boiling.

Combine Everything and Season to Taste

Add the cream, kale, and onion mixture to the whipped potatoes. Add white pepper, garlic powder, and salt to taste.

Stir until well combined, then transfer to a serving bowl.

The finished colcannon should be creamy but not soupy – if it seems too thick, add a splash more cream.

Serve with Melted Butter

Serve warm. On your plate, make a mound with the potatoes and make a well in the center.

Put a pat of butter in the well, let it melt, and then dip each bite of potatoes in the butter. This is the traditional Irish way and honestly makes each bite better.