The Best Irish Colcannon | Creamy Kale and Boursin Cheese Recipe
This creamy Irish Colcannon recipe combines tender Yukon Gold potatoes, sautéed kale, and flavorful Boursin garlic & herb cheese to create a rich, comforting side dish. Finished with green onions and a pat of butter, it’s an elevated twist on a traditional Irish classic, perfect alongside steak, corned beef, lamb, or roasted chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Irish
Ingredients
Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cubed
Vegetables & Aromatics
- 3 cups chopped kale, stems removed
- 4 cloves garlic, minced
- 3 green onions, sliced
Dairy & Seasonings
- 4 tablespoons butter, plus more for serving
- 1/2 cup milk or heavy cream
- 1 package Boursin garlic & herb cheese (about 5.2 oz)
- Salt, to taste
- Fresh cracked black pepper, to taste
Instructions
- Cook the potatoes: Add the peeled and cubed potatoes to a large pot of salted water and bring to a boil. Cook for 15–18 minutes, or until fork tender. Drain well.
- Sauté the kale: While the potatoes cook, melt 2 tablespoons of butter in a skillet over medium heat. Add the minced garlic and chopped kale and cook for 3–5 minutes until softened.
- Mash the potatoes: Return the drained potatoes to the pot and mash until smooth.
- Add the creamy ingredients: Stir in the remaining butter, milk or cream, and Boursin cheese. Mash until creamy and fully combined.
- Mix everything together: Fold the sautéed kale and sliced green onions into the mashed potatoes.
- Season: Season with salt and fresh cracked black pepper to taste.
- Serve: Spoon the colcannon into a bowl and create a small well in the center. Add a pat of butter and let it melt into the ridges before serving.
Notes
- For the best flavor, use Yukon Gold potatoes which create a naturally creamy mashed potato texture.
- You can substitute cabbage for kale if you want a more traditional colcannon.
- This dish pairs perfectly with steak, corned beef, lamb chops, or roasted chicken.
