Umami Recipes
Umami Recipes

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Traditional Irish Colcannon

6 servings


40 minutes

total time


3 large (about 2 pounds) Yukon Gold potatoes, peeled and quartered

2 teaspoons fine salt, more to taste

6 tablespoons unsalted butter, at room temperature, divided

3 cups coarsely chopped kale, or other greens (leaves only, tough ribs discarded)

4 medium green onions, thinly sliced, white and green parts divided

1 dried or fresh bay leaf

1 1/4 cups milk

1 teaspoon dry mustard powder

Freshly ground black pepper, to taste


Gather the ingredients.

Put the potatoes into a large (4-quart) saucepan or pot. Add the salt and enough cold water to cover the potatoes by about 2 inches.

Bring to a boil over high heat. Cook until the largest potatoes are tender (they will yield easily when pierced with a fork and break apart), about 12 minutes. Drain in a colander set in the sink while you prepare the greens. Set the saucepan aside, you will use it again.

Melt 2 tablespoons of butter in a medium skillet over medium heat. Add the kale, white parts of the green onions, and the bay leaf and cook, stirring occasionally, until the kale is tender, about 5 minutes.

Add the milk and mustard powder. Once the milk simmers, reduce heat to low to keep warm.

Return the drained potatoes to the reserved saucepan. Add the remaining 4 tablespoons butter, and the green parts of the green onions. Mash with a potato masher until nearly smooth.

Add the kale-milk mixture to the saucepan, discarding the bay leaf. Stir to combine. The mixture will look a bit too liquid at first, but will thicken as the potato starch absorbs the moisture. Season with salt and pepper to taste and serve.


Serving Size



287 kcal

Total Fat

13 g

Saturated Fat

8 g

Unsaturated Fat

0 g

Trans Fat



33 mg


761 mg

Total Carbohydrate

39 g

Dietary Fiber

5 g

Total Sugars

6 g


7 g

6 servings


40 minutes

total time
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