This creamy and flavorful colcannon is a twist on the Irish classic, made with tender potatoes, kale, and nutty brown butter. It’s comforting, easy to prepare, and perfect as a side dish or a hearty meal.
Ingredients Needed:
- 1-1.25 kilogram potatoes
- 200 grams kale stripped from stems and torn into small pieces
- 250 millilitres of full-fat milk
- 2 teaspoons Maldon sea salt flakes
- 4 spring onions
- 150 grams unsalted butter
How To Make Brown Butter Colcannon?
- Cook the Potatoes: Place the scrubbed potatoes in a large pan of salted cold water. Boil, then simmer for 40 minutes to 1 hour, depending on their size, until fork-tender.
- Cook the Kale: While the potatoes cook, strip the kale from the stems, tear them into pieces, and cook in salted boiling water for 5 minutes until soft. Drain, squeeze out excess water, and keep warm.
- Prepare the Spring Onions: Slice the spring onions finely, including the green parts, and set aside.
- Mash the Potatoes: Remove cooked potatoes carefully and let them dry in the warm pan for a couple of minutes. Mash the potatoes with warm milk and sea salt. Mix in the cooked kale and adjust the seasoning to taste. Cover to keep warm.
- Make Brown Butter: Melt butter in a saucepan over medium heat. Swirl until it turns golden brown with dark specks (about 7 minutes). Add the sliced spring onions, letting them sizzle in the butter.
- Combine and Serve: Pour two-thirds of the brown butter into the potatoes and mix. Transfer the colcannon to a serving dish, make swirls on top, and pour the remaining butter and onions over it.
Recipe Tips:
- Choose the Right Potatoes: Use starchy potatoes like Kerr’s Pink, Golden Wonder, or Russets for a creamy texture. Avoid waxy potatoes, as they won’t mash well.
- Dry the Potatoes Properly: After boiling, let the potatoes dry in the pan for a couple of minutes. This step helps avoid watery mash and gives a fluffier texture.
- Don’t Skip the Kale Squeeze: After cooking the kale, squeeze out as much water as possible. Excess water can make the colcannon soggy.
- Keep the Butter Lightly Browned: Watch the butter closely while browning; it can burn quickly. The golden brown color and nutty aroma are key to the flavor.
- Add Warm Milk Gradually: Always use warm milk when mashing the potatoes. Adding cold milk can cool the mash and affect its creamy consistency.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover colcannon cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the colcannon to cool completely, then portion it into freezer-safe containers or bags. Freeze for up to 3 months.
- Reheat: Warm the colcannon in a non-stick pan over low heat, stirring frequently until it’s hot and creamy.
Nutrition Facts:
- Calories: 280 kcal
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 45mg
- Sodium: 370mg
- Potassium: 680mg
- Total Carbohydrate: 24g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 5g
Try More Nigella Lawson Recipes:
Nigella Brown Butter Colcannon
Description
This creamy and flavorful colcannon is a twist on the Irish classic, made with tender potatoes, kale, and nutty brown butter. It’s comforting, easy to prepare, and perfect as a side dish or a hearty meal.
Ingredients
Instructions
- Cook the Potatoes: Place the scrubbed potatoes in a large pan of salted cold water. Boil, then simmer for 40 minutes to 1 hour, depending on their size, until fork-tender.
- Cook the Kale: While the potatoes cook, strip the kale from the stems, tear them into pieces, and cook in salted boiling water for 5 minutes until soft. Drain, squeeze out excess water, and keep warm.
- Prepare the Spring Onions: Slice the spring onions finely, including the green parts, and set aside.
- Mash the Potatoes: Remove cooked potatoes carefully and let them dry in the warm pan for a couple of minutes. Mash the potatoes with warm milk and sea salt. Mix in the cooked kale and adjust the seasoning to taste. Cover to keep warm.
- Make Brown Butter: Melt butter in a saucepan over medium heat. Swirl until it turns golden brown with dark specks (about 7 minutes). Add the sliced spring onions, letting them sizzle in the butter.
- Combine and Serve: Pour two-thirds of the brown butter into the potatoes and mix. Transfer the colcannon to a serving dish, make swirls on top, and pour the remaining butter and onions over it.
Notes
- Choose the Right Potatoes: Use starchy potatoes like Kerr’s Pink, Golden Wonder, or Russets for a creamy texture. Avoid waxy potatoes, as they won’t mash well.
- Dry the Potatoes Properly: After boiling, let the potatoes dry in the pan for a couple of minutes. This step helps avoid watery mash and gives a fluffier texture.
- Don’t Skip the Kale Squeeze: After cooking the kale, squeeze out as much water as possible. Excess water can make the colcannon soggy.
- Keep the Butter Lightly Browned: Watch the butter closely while browning; it can burn quickly. The golden brown color and nutty aroma are key to the flavor.
- Add Warm Milk Gradually: Always use warm milk when mashing the potatoes. Adding cold milk can cool the mash and affect its creamy consistency.
Nigella Brown Butter Colcannon