This easy and creamy Colcannon recipe by Nigella is a comforting, hearty side dish made with mashed potatoes and tender greens. Perfect for any meal, it’s quick to prepare and can be made with whatever leafy greens you have on hand. Add a dollop of butter for an extra rich finish!
Ingredients Needed:
- 900g to 1.1kg russet potatoes (4 medium), peeled and cut into 4cm pieces
- Salt, to taste
- 70g to 85g unsalted butter, plus extra for serving
- 90g to 135g chopped kale, cabbage, chard, or other leafy green (about 3 cups, packed)
- 3 green onions (about 1/2 cup), minced
- 240ml milk or cream (1 cup)
How To Make Colcannon Recipe?
- Boil the potatoes: Put the potatoes in a medium pot, cover with cold water by at least 2.5cm (1 inch), and add 2 tablespoons salt. Bring to a boil and cook for 15-20 minutes, until fork-tender. Drain in a colander.
- Cook the greens and green onions with butter: Return the pot to medium-high heat. Melt the butter, then add the greens. Cook for 3-4 minutes, until wilted and some of their moisture has evaporated. Add the green onions and cook for another minute.
- Mash the potatoes with milk or cream and greens: Pour in the milk or cream, stir well, and add the drained potatoes. Reduce heat to medium. Mash the potatoes with a fork or potato masher, incorporating the greens and onions. Season with salt to taste.
- Serve: Serve hot with a knob of butter in the center of each portion.
Recipe Tips:
- Pick the right potatoes: Use starchy russet potatoes for a creamy mash, not waxy ones.
- Don’t overcook the greens: Cook them just enough to stay green and not soggy.
- Mash while hot: Mash the potatoes as soon as you drain them to get a smooth texture.
- Use a masher: A masher will give the best texture, while a blender can make it too thick.
- Season at the end: Taste before adding more salt because the greens and butter add flavor.
How To Store & Reheat Leftovers?
- Refrigerate: Let the colcannon cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: Cool the colcannon completely, then place it in a freezer-safe container or bag. Freeze for up to 3 months.
- Reheat: Heat in a pan over medium heat for 5-7 minutes, adding a bit of milk or butter to loosen it.
Nutrition Facts:
- Calories: 138 kcal
- Total Fat: 5g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 831mg
- Total Carbohydrate: 18g
- Dietary Fiber: 2g
- Sugars: 0g
- Protein: 2g
Try More Nigella Lawson Recipes:
Nigella Colcannon Recipe
Description
This delicious, creamy colcannon recipe from Nigella Lawson is a quick and comforting meal that’s perfect for any day. With tender potatoes, buttery greens, and a touch of cream, it’s a simple yet satisfying dish. You can easily swap in your favorite leafy greens, making it a flexible and tasty choice for all.
Ingredients
Instructions
- Boil the potatoes: Put the potatoes in a medium pot, cover with cold water by at least 2.5cm (1 inch), and add 2 tablespoons salt. Bring to a boil and cook for 15-20 minutes, until fork-tender. Drain in a colander.
- Cook the greens and green onions with butter: Return the pot to medium-high heat. Melt the butter, then add the greens. Cook for 3-4 minutes, until wilted and some of their moisture has evaporated. Add the green onions and cook for another minute.
- Mash the potatoes with milk or cream and greens: Pour in the milk or cream, stir well, and add the drained potatoes. Reduce heat to medium. Mash the potatoes with a fork or potato masher, incorporating the greens and onions. Season with salt to taste.
- Serve: Serve hot with a knob of butter in the center of each portion.
Notes
- Pick the right potatoes: Use starchy russet potatoes for a creamy mash, not waxy ones.
- Don’t overcook the greens: Cook them just enough to stay green and not soggy.
- Mash while hot: Mash the potatoes as soon as you drain them to get a smooth texture.
- Use a masher: A masher will give the best texture, while a blender can make it too thick.
- Season at the end: Taste before adding more salt because the greens and butter add flavor.
Nigella Colcannon Recipe