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Brown butter colcannon recipe in a bowl.

Brown Butter Colcannon

Teri & Jenny
A simple and delicious recipe for Brown Butter Colcannon! Super creamy mashed potatoes are stirred together with hearty kale and nutty brown butter. It's the most delicious and versatile side dish!
5 from 5 votes
Prep Time 15 mins
Cook Time 26 mins
Total Time 41 mins
Course Side Dish
Cuisine irish
Servings 4
Calories 461 kcal


  • 2 tbsp extra virgin olive oil
  • 1/4 yellow onion diced
  • 1/2 bunch 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


  • Place oil in a large skillet and place over medium-high heat. Add oil and onions and sauté for 3 to4 minutes.
    Onions and garlic cooking in a skillet.
  • 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.
    Kale with onions and garlic cooking in a skillet.
  • 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.
    Browned butter in a skillet.
  • 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.
    Cooked potatoes in a pot to make Colcannon.
  • 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.
    Mashed potatoes in a pot for Colcannon recipe.
  • Mash until desired consistency has been achieved. Gently stir in onion and kale mixture until just combined. Drizzle reserved brown butter over potatoes. Serve.
    Colcannon in a big bowl with brown butter drizzled on it.


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. 


Serving: 4gCalories: 461kcalCarbohydrates: 22gProtein: 4gFat: 41gSaturated Fat: 22gTrans Fat: 1gCholesterol: 102mgSodium: 24mgPotassium: 524mgFiber: 2gSugar: 1gVitamin A: 1860IUVitamin C: 16mgCalcium: 55mgIron: 1mg
Keyword colcannon, kale, mashed potatoes, potatoes
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