Traditionally, Irish Potatoes Colcannon is kale or other chopped greens mixed into mashed potatoes. That just doesn’t sound appealing to me, so I prefer to saute diced potatoes and put them over a cheesy kale layer. And not only is this delicious, but these taters are absolutely perfect side for a holiday spread or if you have guests because it’s very easy to put together and it can be assembled in advance. And tonight I made it to get pics 🙂
Irish Potatoes Colcannon
4 T unsalted butter
1 (20-oz) pkg Simple Potatoes diced potatoes with onion (or 20oz diced potatoes and 1/4 c diced onion)
1/4 t kosher salt
1 (8-oz) bag Sargento 4 State shredded cheddar mix (can substitute any sharp cheddar)
3 cups kale, finely chopped
1 (8-oz) brick cream cheese, room temperature
1/2 cup milk
Heat the butter in a large saute pan over medium-high heat. Reduce heat to medium-low, add the potatoes, cover, and saute the potatoes 20-25 minutes or until golden and cooked through (when you can insert a fork without resistance). Once the casserole is made, it won’t be in the oven long enough to cook the taters, so they have to cook here in the pan. Stir every couple minutes so they don’t burn and stick to the pan. Remove from the heat and season well with salt.
Preheat oven to 400°F.
In a small bowl, whisk cream cheese and milk until creamy. Stir in greens and 1 cup cheese; place in bottom of 9-inch-square baking dish.
Arrange potatoes on top of cheese mixture; top with remaining cheese. Bake 20–25 minutes or until bubbly. Let stand 5 minutes to cool. Serve.