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Creamy Cheese-Stuffed Colcannon Mash Recipe with Roasted Garlic

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A cozy and delicious twist on traditional Irish colcannon, featuring creamy mashed Yukon Gold potatoes stuffed with sharp cheddar and cream cheese, roasted garlic, and sautéed kale for a comforting and flavorful side dish.

Ingredients

Scale
  • 4 cups Yukon Gold potatoes, peeled and quartered
  • 1 head of garlic, roasted
  • 1 cup whole milk (or 2% for lighter version)
  • 4 tablespoons unsalted butter, softened
  • Salt and freshly ground black pepper, to taste
  • 2 cups kale, stems removed and chopped (or cabbage)
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • Pinch of red pepper flakes (optional)
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup cream cheese, softened

Instructions

  1. Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden. Cool slightly, then squeeze out cloves and mash into a paste.
  2. Place peeled Yukon Gold potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain and return potatoes to pot.
  3. Heat olive oil in a skillet over medium heat. Sauté diced onion until translucent, about 5 minutes. Add chopped kale and red pepper flakes if using. Cook until wilted and tender, about 5-7 minutes. Season with salt and pepper. Remove from heat.
  4. Add roasted garlic paste, softened butter, and whole milk to hot potatoes. Mash with a masher or ricer until creamy and smooth. Season with salt and pepper to taste.
  5. In a small bowl, combine shredded sharp cheddar and cream cheese until well blended.
  6. Gently fold sautéed kale and onions into mashed potatoes, reserving a small handful of cheese mixture for stuffing.
  7. Transfer half of the colcannon mash into a buttered baking dish. Create a shallow well in the center and spoon in the cheese filling evenly. Cover with remaining mash and smooth the top.
  8. Optional: Bake at 350°F (175°C) for 15 minutes until cheese is bubbly and top is golden. Serve warm.

Notes

Roasting garlic mellows its bite and adds sweetness. Use a ricer for ultra-smooth mash or a masher for rustic texture. Avoid overcooking kale to prevent bitterness. Baking is optional but adds a golden crust and melts cheese perfectly. For dairy-free, substitute butter, milk, and cheeses with plant-based alternatives.

Nutrition

Keywords: colcannon, mashed potatoes, roasted garlic, cheese-stuffed, kale, cheddar, comfort food, Irish recipe, cheesy mash

Find it online: https://avabake.com/creamy-cheese-stuffed-colcannon-mash-recipe-with-roasted-garlic-easy-and-delicious/