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Colcannon: photo of the dish
Illustrative photo: Alison Cassidy — Public domain, Wikimedia Commons
Everyday meals

Colcannon

Creamy mashed potato mixed with finely shredded curly kale, sometimes with spring onion. A very old comforting dish of Irish cooking, traditionally served at Halloween.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

422 kcal per serving

Protein
10.3 g
Carbohydrates
46.4 g
of which sugars
4.8 g
Fat
19.2 g
of which saturated fat
12.1 g
Fiber
8.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the potatoes, cut them into chunks and cook them in salted boiling water for 20 minutes, until a knife slides through without resistance.
  2. Meanwhile, remove the thick stalks from the kale, wash it and shred it finely.
  3. Slice the spring onions into rounds, keeping a little of the green part.
  4. Heat the milk with half the butter in a small pan, without letting it boil.
  5. Cook the kale for 5 minutes in salted boiling water, then drain it thoroughly.
  6. Drain the potatoes and mash them with a fork or potato masher.
  7. Gradually work in the warm milk and butter, then the onions and kale, and mix with a wooden spoon.
  8. Season with salt, pepper and a pinch of nutmeg, melt the remaining butter in the centre of the mash and serve straight away.

Variations and tips

Halloween style. Hollow out a well in the centre of the mash and place a coin or small ring in it before serving, as tradition dictates.

Making do. Curly kale is sold in most supermarkets; shredded green cabbage is a good alternative.

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Original Ecomely recipe.