Today I’ve taken the classic Irish mashed potato dish, Colcannon, and given it a super flavor boost with Vermont cheddar and freshly grated horseradish root! It’s made with creamy mashed potatoes, Vermont cheddar cheese, garlicky kale, fresh dill, scallions and sweet cream butter! It is a delicious twist on a Saint Patrick’s Day classic! Get the recipe below, plus I have a couple of surprises for you today.

Cheddar Horseradish Colcannon | Side Dish | Mashed Potatoes | Kale | 40 minutes or less | Spring | Healthy Seasonal Recipes | Katie Webster

Why You’ll Love This Kale Colcannon with Cheese and Horseradish

Good MORNING! ☺ Or should I say “Top o the mornin’!” since I’m sharing an Irish recipe today?

You all know I am a huge fan of kale, and if you are here my guess is you are too. If you are looking for a perfect way to use fresh kale for Colcannon, then your search is over! This traditional Irish side dish gets a big update today with fresh horseradish and creamy melted cheddar cheese added in.

The flavors of the peppery horseradish, tangy cheddar and creamy buttery potatoes are a match made in heaven. One bite and you’ll wonder why all colcannon recipes aren’t made with cheese and horseradish!

It is the perfect side for Cornbeef and Cabbage or to serve with Pot Roast or even Roast Pork Loin. I love it with Crispy Roasted Chicken Thighs too!

Cheddar Horseradish Colcannon | Side Dish | Mashed Potatoes | Kale | 40 minutes or less | Spring | Healthy Seasonal Recipes | Katie Webster

Ingredient Notes

Potatoes

For this recipe you will need 2 ½ pounds thin-skinned potatoes. Waxy potatoes are best for mashing because they have the best creamy texture and hold up well when boiled and do not fall apart like russet potatoes. You can read about the two main types in my oven fries recipe and why thin-skinned varieties are better for mashed potatoes.

For estimate’s sake that’s about four medium potatoes. Go ahead and peel them and cut into 1 ½ -inch chunks.

Lacinato Kale

While many colcannon recipes are made with cabbage some are made with kale. Today, I used lacinato kale for this colcannon. This is sometimes called Tuscan kale or Dinosaur kale. {Try my Lacinato Kale Caesar if you have extra on hand.}

Remove the ribs and then finely chop the leaves. You can use curly kale instead.

Cheddar Cheese

Though it is not a traditional component of colcannon, I love the addition and tang sharp cheddar cheese adds to this dish. If you can find an Irish or English cheddar all the better!

Horseradish

If you can find fresh horseradish root it is a great way to add peppery kick to the kale colcannon. It is in the produce department with other roots such as ginger. Peel it with a vegetable peeler and then finely grate it with the small holes on a box grater or with a microplane grater.

Prepared horseradish is a good alternative.

Cheddar Horseradish Colcannon | Side Dish | Mashed Potatoes | Kale | 40 minutes or less | Spring | Healthy Seasonal Recipes | Katie Webster

How To Make this Kale Colcannon

Step 1: Cook Potatoes

Place potatoes in a large saucepan. Cover with cold water and bring to a simmer over high heat. Reduce heat to medium-low to maintain simmer and cook until the potatoes are just tender when pierced with a fork, 15 to 18 minutes. Drain thoroughly and return the potatoes to the saucepan.

Step 2: Mash and Season Potatoes with Cheese

Add milk and butter and mash with a potato masher or electric beater until smooth. Add cheddar, horseradish, dill, salt and pepper and mash until the cheese is melted and the potatoes are smooth. Cover saucepan with lid to keep warm if necessary.

Step 3: Cook Kale

Meanwhile, heat oil in a large skillet over medium-high heat. Add scallion whites and garlic and cook, stirring until softened and fragrant, but not browned, 30 to 90 seconds. Add kale and cook, stirring until wilted. Add 2 to 3 to 4 tablespoons water if necessary and continue cooking until the kale is bright green and just tender, 3 to 5 minutes.

Step 4: Combine Kale and Potatoes

Add the kale to the mashed potatoes and stir to combine. Serve colcannon topped with scallion greens and additional butter if desired.

Cheddar Horseradish Colcannon | Side Dish | Mashed Potatoes | Kale | 40 minutes or less | Spring | Healthy Seasonal Recipes | Katie Webster

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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Cheddar Horseradish Colcannon | Side Dish | Mashed Potatoes | Kale | 40 minutes or less | Spring | Healthy Seasonal Recipes | Katie Webster

Kale Colcannon with Cheese and Horseradish


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5 from 1 review

  • Author: Katie Webster
  • Total Time: 35 minutes
  • Yield: 10 servings 1x

Description

I’ve taken the classic Irish mashed potato side dish, Colcannon, and given it a super flavor boost with Vermont cheddar cheese and freshly grated horseradish root! It’s made with creamy mashed potatoes, Vermont cheddar cheese, garlicky kale, fresh dill, scallions and sweet cream butter and is ready in less than 40 minutes!


Ingredients

Units Scale
  • 2 1/2 pounds thin-skinned potatoes, (about 4 medium) peeled and cut into 1 1/2 -inch chunks
  • 1 cup milk, warmed
  • 4 tablespoons unsalted butter, melted plus more for serving if desired
  • 6 ounces shredded extra-sharp cheddar cheese
  • 2 to 5 teaspoons freshly grated or prepared horseradish, to taste
  • 2 teaspoons chopped fresh dill
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper, preferably white
  • 1 tablespoon avocado oil or organic canola oil
  • 3 scallions, sliced greens and whites separated
  • 2 cloves garlic, minced
  • 1 small bunch lacinato kale, stems removed and finely shredded (about 6 cups)

Instructions

  1. Place potatoes in a large saucepan. Cover with cold water and bring to a simmer over high heat. Reduce heat to medium-low to maintain simmer and cook until the potatoes are just tender when pierced with a fork, 15 to 18 minutes. Drain thoroughly and return the potatoes to the saucepan.
  2. Add milk and butter and mash with a potato masher or electric beater until smooth. Add cheddar, horseradish, dill, salt and pepper and mash until the cheese is melted and the potatoes are smooth. Cover saucepan with lid to keep warm if necessary.
  3. Meanwhile, heat oil in a large skillet over medium-high heat. Add scallion whites and garlic and cook, stirring until softened and fragrant, but not browned, 30 to 90 seconds. Add kale and cook, stirring until wilted. Add 2 to 3 to 4 tablespoons water if necessary and continue cooking until the kale is bright green and just tender, 3 to 5 minutes.
  4. Add the kale to the mashed potatoes and stir to combine. Serve colcannon topped with scallion greens and additional butter if desired.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Side dish
  • Method: Stove Top
  • Cuisine: Irish

Nutrition

  • Serving Size: 2/3 cup
  • Calories: 226
  • Sugar: 2 g
  • Sodium: 365 mg
  • Fat: 12 g
  • Saturated Fat: 6 g
  • Carbohydrates: 24 g
  • Fiber: 2 g
  • Protein: 8 g