Hey Guys! Today we have a fun and super easy Browned Butter Colcannon recipe for St Patrick’s Day! We’re big carb lovers over here so this deliciously creamy potato dish was a no brainer for us. It’s so easy and only requires a handful of simple ingredients. We also love how this dish is able to sneak in some vegetables too, so it’s a win-win on both ends! If you’re not a fan of kale you can substitute cabbage or spinach! You also don’t have to limit this to St Patricks Day, because it’s so good all year round!
What is colcannon?
Colcannon is a traditional Irish dish of creamy mashed potatoes with hearty greens, such as cabbage or kale, stirred into it. It’s an inexpensive dish that can be eaten year round.
What is colcannon traditionally eaten with?
Colcannon is traditionally eaten with boiled ham or Irish bacon, but can also be eaten alongside corned beef.
Can you make colcannon ahead of time and freeze it?
Yes! Browned butter colcannon can be stored in an airtight container, in the refrigerator for up to 3 days and frozen for up to 3 months. Just scoop colcannon into an airtight container and place in freezer for up to 3 months. When ready to reheat, slightly thaw, enough to scoop into a pot. Add 1/2 to 1 cup cream to pot and simmer on low, stirring as the colcannon melts, until mixture is smooth. Season with salt and pepper as needed and serve.
We’ve made our colcannon recipe with browned butter because we love the nutty flavor it adds to the dish. It totally elevates the dish with minimal effort! If you love this dish we have a couple other fun St Patrick’s Day recipes worth checking out like our Corned Beef Hash Eggs Benedict and our Irish Soda Bread. Enjoy!
Hungry for more?
Browned Butter Colcannon
- 2 tbsp extra virgin olive oil
- 1/4 diced yellow onion
- 1/2 bunch kale, stemmed and torn into pieces
- 2 minced garlic cloves
- 1/4 cup water
- 1/2 cup unsalted butter softened
- 2 russet potatoes peeled and chopped
- 1/2 cup heavy cream
- salt and pepper to taste
Recipe instruction visual controls:
- Place oil in a large skillet and place over medium-high heat. Add oil and onions and sauté for 3 to4 minutes. Add kale and garlic and continue to sauté for 5 to 6 minutes.
- Deglaze pan with water or stock and season with salt and pepper. Continue to cook kale and onions until all the liquid has evaporated, about 2 minutes. Remove mixture from heat and set aside.
- Place butter into a small pot and place over medium heat. Cook butter for about 5 minutes or until melted, browned with a nutty flavor. Remove from heat and set aside.
- Place potatoes in a large pot and fill with enough water to cover potatoes. Stir in a handful of salt. Place pot over medium-high heat and bring to a boil. Boil potatoes until fork tender, 12 to 15 minutes, remove from heat and drain water from pot.
- Using a potato masher, begin to mash the hot potatoes. Pour butter and cream into the potatoes and continue to mash. Season with salt and pepper.
- Mash until desired consistency has been achieved. Fold in onion and kale mixture until just combined. Adjust seasonings and serve.