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Saturday, April 23, 2016


It's pretty amazing how something as humble as a potato can produce one of the most beloved side dishes in the world. Who else lists mashed potatoes in their all-time favorite comfort foods? Served plain with butter and salt, enriched with cheese and cream, strewn with greens, punched with roasted garlic, or spread thick on top of minced meat—I love it all.

Other than my one unusual (aka he doesn't like mashed potatoes) child, my kids could...and have...made a meal of mashed potatoes alone. Okay, so have I. Aside from their comfort factor, they are simple to make and pretty affordable in their most basic form. Plus, their versatility knows no bounds since you can use absolutely any variety of potato you have in the house.
Today I'm sharing a variation on an Irish mashed potato dish called Colcannon. Traditionally it's a creamy mash made with cabbage or kale, today I've used a mix of dark leafy baby greens (the kind you find in the pre-chopped lettuce section). So a slight twist on the norm, but there is kale included in that mix.

Traditionally chopped cabbage or kale are mashed with potatoes to make this Irish side dish, but this version uses a mix of baby greens that includes kale, chard, and spinach. Feel free to replace some or all of the greens with cabbage or kale.
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by Heather Schmitt-Gonzalez
Prep Time: 15 minutes
Cook Time: 20 minutes
Keywords: side vegetarian soy-free nut-free kale potatoes Irish

Ingredients (serves 6)
  • 2 1/4 pounds Russet potatoes
  • 1 cup milk
  • 2 ounces (4 tablespoons) unsalted butter
  • 4 ounces mixed baby dark leafy greens (or chopped larger ones)
  • 2 scallions or spring onions, thinly sliced on the bias
  • salt
  • ground white pepper
Peel the potatoes and cut them into large chunks before adding to a medium-large pot. Add water to cover by at least an inch and a teaspoon of salt. Bring to a boil, then reduce to a steady simmer until the potatoes are tender, ~20 minutes.

In the meantime, combine milk and butter in a small saucepot set over very low heat until warm to hot.

Drain potatoes and put them back into the pot set over low heat for 1 to 2 minutes, shaking often, until the potatoes have dried out a bit. Use a potato masher or hand mixer to mash the potatoes. Pour in the warm milk and butter mixture and continue to mash. Add the greens and mash until well combined. Taste and adjust seasoning to taste with salt and white pepper.

Scoop into a serving bowl and scatter the scallions over the top. Serve immediately with extra butter, if you wish.
More delicious mashed potato varieties: