Brown Butter Colcannon

4.84 from 6 votes

A simple and delicious Brown Butter Colcannon Recipe that screams comfort food! Super creamy mashed potatoes are stirred together with hearty kale and nutty brown butter. It's the most delicious and versatile side dish!

Prep Time15

Cook Time25

Total Time40

Course: dinner, Side Dish, sides

Cuisine: irish

Diet: Vegetarian

Servings:

Calories: 307kcal

Author: Teri & Jenny

Ingredients

2 tbsp extra virgin olive oil
1/4 yellow onion diced
1/2 bunch curly kale stemmed and torn into pieces
2 garlic cloves minced
2 tablespoons water
1/2 cup unsalted butter softened
2 peeled and chopped russet potatoes (about 1 1/2 pounds)
1/2 cup heavy cream
salt and pepper to taste

US Customary - Metric

Instructions

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 (reserving 2 tablespoons) and cream into the potatoes and continue to mash. Season with salt and pepper.
Mash until desired consistency has been achieved. Gently stir in onion and kale mixture until just combined. Drizzle reserved brown butter over potatoes. Serve.

Notes

To Freeze and Reheat

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.

Nutrition