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Bella Cullen's Colcannon


Yield: Serves 4

Irish comfort food at its best.


  • 8 medium all-purpose potatoes
  • 1 head curly kale, chopped fine
  • 1-1/4 cups milk
  • 6 scallions, diced fine
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon chopped fresh thyme
  • 8 tablespoons butter, divided


Peel potatoes. In a saucepan, cover with cold salted water. Bring to a boil and cook for 20 minutes or until done. Strain off water. Let potatoes dry, then hand mash. In a 2-quart pot, boil the kale in salted water until tender, about 25 minutes. In a large saucepan, over low heat, heat the milk with scallions, parsley, and thyme. Strain the chopped kale and add to milk. Simmer for 3 minutes. Add mashed potatoes to kale, stir in 4 tablespoons butter, and mix to a creamy consistency. Correct seasoning. Place into a serving dish, making a well in the center. Fill generously with remaining butter and serve.
Updated Sunday, April 21st, 2002
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One Response to Bella Cullen’s Colcannon

  1. Anonymous September 25, 2004 at 4:04 pm #

    This was just so good! It took a little doing to get my little 6-year-old friend to eat it (she’s wary of new foods and she’s never had kale) but once she tried it, she had seconds!

    We’ll definitely make this again.

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