February 27, 2020

Colcannon is a traditional Irish dish of mashed potatoes with kale or cabbage. We used kale in this recipe.

Recipe and styling by Sarah Dall

Photography by Myburgh du Plessis


Serves: 6 as a side
Total Time: 30 mins


  • 4 potatoes, peeled and diced
  • 1 tsp salt
  • 100g salted butter
  • 120g (2 cups) roughly chopped kale + extra, to garnish
  • 3 spring onions, white and green parts thinly sliced
  • 150ml cream
  • salt and freshly ground black pepper, to taste
  • oil, to fry
  • 2 tbsp butter, to serve



Place the potato and salt in a medium pot and cover with cold water. Bring to the boil over high heat and cook until soft, about 20 minutes. Drain well in a colander.


Melt the 100g salted butter in a medium pot on medium heat. Add the chopped kale and spring onion, and fry until wilted, about 5 minutes. Add the cream and boiled potato, stir to combine and heat through. Remove from heat and mash together roughly with a potato masher. Season to taste.


In a pan over high heat, pour a splash of oil. Drop the extra kale pieces in and fry until crispy, 1 minute.


Serve the colcannon with the 2 tbsp butter dolloped on top to melt. Garnish with the crispy fried kale pieces.

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