Homemade Irish Mashed Potatoes

Here is my favorite Irish mashed potatoes recipe, with creamy russet potatoes, butter, milk, and a hearty mix of kale and green onions stirred right in.

These Irish mashed potatoes are a regular on our dinner table, especially when we’re craving something warm and comforting. I love how the kale adds a nice color and the green onions give it a little kick. Plus, it’s way easier to make than you’d think!

What Kind of Potatoes Should I Use?

Russet potatoes are the go-to choice for this recipe because they’re starchy and fluffy, which means they mash up beautifully and absorb all that butter and milk like a dream. If you can’t find russets, Yukon Golds are a solid backup option – they’ll give you a creamier, slightly buttery flavor on their own. Whatever you do, try to avoid waxy potatoes like red potatoes or fingerlings, since they tend to get gluey when mashed. When you’re picking out your potatoes at the store, look for ones that are firm with no soft spots or green tinges, and try to choose potatoes that are roughly the same size so they cook evenly.

Options for Substitutions

This classic Irish dish is pretty forgiving when it comes to swaps:

• Russet potatoes: Yukon gold potatoes work great here and give you a naturally buttery flavor. You can also use red potatoes, though they’ll give you a slightly denser texture. Whatever you choose, keep the potato – it’s the base of the whole dish.
• Kale: Traditional colcannon uses kale or cabbage, so feel free to swap in green cabbage if that’s what you have. Spinach works too, though it’s less traditional. If using cabbage, shred it finely and cook it a bit longer until tender.
• Green onions: Regular yellow or white onions can step in here – just dice them small and sauté them until soft before mixing in. Leeks are another good option and add a milder, sweeter flavor.
• Milk: Heavy cream makes this extra rich, or you can use half-and-half for something in between. For a lighter version, chicken or vegetable broth works fine, though you’ll lose some of that creamy texture.
• Butter: You can use salted butter if that’s what you have – just go easy on adding extra salt. Olive oil works as a substitute, but you’ll miss out on that classic buttery taste.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with Irish mashed potatoes is adding cold milk and butter straight from the fridge, which cools down your potatoes and makes them harder to mash smoothly – always warm your milk first and use room temperature butter for the creamiest results.

Another common error is overcooking the kale, which turns it mushy and bitter instead of tender, so keep an eye on it and remove it from heat as soon as it wilts and becomes bright green.

Don’t forget to drain your potatoes thoroughly and let them sit in the pot for a minute after draining, as this extra step allows excess moisture to evaporate and prevents watery, gluey mashed potatoes.

Finally, resist the urge to over-mash or use an electric mixer, since working the potatoes too much releases extra starch and creates a gummy texture – a simple potato masher and a gentle hand will give you the fluffy consistency you’re after.

What to Serve With Irish Mashed Potatoes?

These Irish mashed potatoes are hearty enough to be the star of the plate, but they’re perfect alongside simple proteins like roasted chicken, pan-seared pork chops, or grilled salmon. The creamy potatoes with kale and green onions pair really well with anything that has a nice gravy or pan sauce, so don’t be shy about letting those flavors mix together on your plate. I love serving them at Sunday dinner with a pot roast or corned beef, especially around St. Patrick’s Day. For a lighter meal, they’re also great with just a fried egg on top and some extra butter melted in.

Storage Instructions

Store: Keep your Irish mashed potatoes in an airtight container in the fridge for up to 4 days. They might lose a bit of their creamy texture as they sit, but they’re still delicious. I like to add a pat of butter on top before sealing the container to help keep them moist.

Freeze: These mashed potatoes freeze pretty well for up to 2 months. Just portion them into freezer-safe containers or bags, leaving a little room at the top since they’ll expand slightly. The kale holds up nicely in the freezer too.

Reheat: Warm them up in the microwave with a splash of milk, stirring every minute or so until heated through. You can also reheat them on the stovetop over low heat, adding a bit of extra butter or milk to bring back that creamy consistency. Give them a good stir to fluff them back up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 18-22 g
• Fat: 32-38 g
• Carbohydrates: 140-155 g

Ingredients

• 5 russet potatoes (peeled and cut into 1-inch chunks)
• 2 tbsp salt
• 8 tbsp unsalted butter (I like Kerrygold for an authentic Irish flavor)
• 3 cups kale (finely shredded, about 1/4-inch strips)
• 3 green onions
• 1 1/4 cups milk (I use Borden whole milk for a creamier texture)
• 1/4 teaspoon black pepper

Step 1: Prepare Ingredients and Start Potatoes

• 5 russet potatoes
• 2 tbsp salt
• 3 cups kale
• 3 green onions

Peel and cut the russet potatoes into 1-inch chunks, then place them in a large pot and cover with cold water.

Add 2 tablespoons of salt to the water—this seasons the potatoes from within and raises the boiling point slightly for faster, more even cooking.

Bring to a boil over high heat and let cook for 15-20 minutes until the potatoes are completely tender and easily pierced with a fork.

While the potatoes cook, finely shred the kale into 1/4-inch strips and slice the green onions, keeping the white and green parts separate.

Step 2: Wilt the Kale and Build Flavor

• 8 tbsp unsalted butter
• 3 cups kale

Drain the cooked potatoes thoroughly using a colander, reserving the pot.

Return the empty pot to medium heat and add the 8 tablespoons of unsalted butter, allowing it to melt completely.

I like using Kerrygold butter here for that authentic Irish flavor and beautiful golden color.

Add the shredded kale and cook for 3-4 minutes, stirring occasionally, until it’s wilted and tender.

The kale will release moisture and take on a glossy appearance as it cooks in the butter.

Step 3: Add Aromatics and Dairy

• 3 green onions
• 1 1/4 cups milk

Stir in the white and light green parts of the sliced green onions and cook for 1 minute until fragrant and softened.

Pour in the 1 1/4 cups of whole milk, stirring gently to combine.

I use Borden whole milk for a creamier, richer texture that makes these colcannon-style potatoes truly luxurious.

The milk will warm slightly in the butter and kale mixture, creating the perfect base for mashing.

Step 4: Combine and Mash to Desired Texture

• cooked potatoes from Step 1
• kale and butter mixture from Step 2
• milk mixture from Step 3

Add the drained potatoes from Step 1 back into the pot with the kale and milk mixture.

Using a potato masher, work through the potatoes with firm, deliberate strokes until you reach your desired texture—I prefer leaving some small chunks for a rustic, authentic Irish style rather than making them completely smooth.

Continue mashing gently while folding in the greens and kale to distribute evenly throughout.

Step 5: Season and Finish

• 1/4 teaspoon black pepper
• 3 green onions

Taste the mashed potatoes and add the 1/4 teaspoon of black pepper, plus additional salt if needed—remember the potatoes were already seasoned during cooking, so add conservatively.

Stir in the reserved dark green tops of the green onions for a fresh, oniony finish.

Serve immediately in a warm bowl with an extra knob of butter melting into the top, which is the traditional Irish way to serve this comforting dish.

Homemade Irish Mashed Potatoes

Delicious Homemade Irish Mashed Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 6 servings

Calories 975 kcal

Ingredients

  

• 5 russet potatoes (peeled and cut into 1-inch chunks)
• 2 tbsp salt
• 8 tbsp unsalted butter (I like Kerrygold for an authentic Irish flavor)
• 3 cups kale (finely shredded, about 1/4-inch strips)
• 3 green onions
• 1 1/4 cups milk (I use Borden whole milk for a creamier texture)
• 1/4 teaspoon black pepper

Instructions

 

• Peel and cut the russet potatoes into 1-inch chunks, then place them in a large pot and cover with cold water. Add 2 tablespoons of salt to the water—this seasons the potatoes from within and raises the boiling point slightly for faster, more even cooking. Bring to a boil over high heat and let cook for 15-20 minutes until the potatoes are completely tender and easily pierced with a fork. While the potatoes cook, finely shred the kale into 1/4-inch strips and slice the green onions, keeping the white and green parts separate.
• Drain the cooked potatoes thoroughly using a colander, reserving the pot. Return the empty pot to medium heat and add the 8 tablespoons of unsalted butter, allowing it to melt completely. I like using Kerrygold butter here for that authentic Irish flavor and beautiful golden color. Add the shredded kale and cook for 3-4 minutes, stirring occasionally, until it's wilted and tender. The kale will release moisture and take on a glossy appearance as it cooks in the butter.
• Stir in the white and light green parts of the sliced green onions and cook for 1 minute until fragrant and softened. Pour in the 1 1/4 cups of whole milk, stirring gently to combine. I use Borden whole milk for a creamier, richer texture that makes these colcannon-style potatoes truly luxurious. The milk will warm slightly in the butter and kale mixture, creating the perfect base for mashing.
• Add the drained potatoes from Step 1 back into the pot with the kale and milk mixture. Using a potato masher, work through the potatoes with firm, deliberate strokes until you reach your desired texture—I prefer leaving some small chunks for a rustic, authentic Irish style rather than making them completely smooth. Continue mashing gently while folding in the greens and kale to distribute evenly throughout.
• Taste the mashed potatoes and add the 1/4 teaspoon of black pepper, plus additional salt if needed—remember the potatoes were already seasoned during cooking, so add conservatively. Stir in the reserved dark green tops of the green onions for a fresh, oniony finish. Serve immediately in a warm bowl with an extra knob of butter melting into the top, which is the traditional Irish way to serve this comforting dish.