• 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.

    ALSO SEE: A guide to making the perfect mashed potatoes

    A guide to making the perfect mashed potatoes

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com