Colcannon Idaho® Potato and Kale Casserole

Colcannon Idaho® Potato and Kale Casserole

Faith Gorsky
Food Blogger
An Edible Mosaic

Yield: 10 side dish servings
Calories: 164
Sodium: 292 mg
Fat: 8 g
Protein: 5 g
Cholesterol: 20 mg



  1. Preheat the oven to 400 º F; grease a 2.5-liter casserole dish with butter and set aside.
  2. Add the potato to a medium saucepan and cover with cold water by 2 inches. Put the lid on the saucepan and bring it to a boil, and then uncover and cook until the potatoes are tender, about 8 minutes, reducing the heat slightly as necessary so the potatoes don’t boil over. Drain the potatoes well, return them to the pot, and mash them with 2 tablespoons butter, the milk, salt, and pepper.
  3. While the potatoes cook, heat 2 tablespoons butter in a large skillet over medium heat; add the onion and cook until softened, but not browned, about 6 to 8 minutes, stirring occasionally. Add the garlic and kale and cook until the kale is wilted, about 1 to 2 minutes, stirring constantly.
  4. Stir the kale mixture into the mashed potatoes and transfer to the prepared casserole dish; sprinkle the cheddar on top.
  5. Bake until the cheese is melted and golden, about 10 minutes (you can turn on the broiler to help it brown faster, but watch it closely).
  6. Serve.