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Irish Potatoes Colcannon

Irish Potatoes Colcannon

Erica
5 from 1 vote

Ingredients
 

  • 4 T unsalted butter
  • 1 20-oz pkg Simple Potatoes diced potatoes with onion (or 20 oz diced potatoes and 1/4 c diced onion)
  • ¼ 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
  • ½ cup milk

Instructions
 

  • 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 smooth. Stir in the kale and half the cheese; spread in a 9-in or 2-qt baking dish.
  • Layer the cooked potatoes on top of kale mixture; top with remaining cheese. Bake 20–25 minutes or until bubbly. Let stand 5 minutes to cool. Serve.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!