Colcannon
Buttery Irish mashed potato with kale (or cabbage) and spring onions folded through.
Ingredients
- 700g floury potatoes (e.g. maris piper or rooster)
- 150g kale or savoy cabbage
- 6 spring onions
- 75g butter, plus extra to serve
- 125ml whole milk or single cream
- salt and black pepper
Instructions
- Scrub the potatoes clean and put in a large pan with the larger ones at the bottom. Cover with cold salted water, bring to the boil, then simmer for about 15 minutes until just soft but not cooked through.
- Pour off two-thirds of the water, cover, and continue simmering until the potatoes are cooked through — keep an eye on the pan so it doesn’t boil dry.
- Meanwhile, blanch the greens in salted boiling water until tender but not overly soft. Drain and finely chop with the spring onions.
- Drain the potatoes and return them to the hot pan. Cover with a tea towel and leave to steam for 5 minutes. Melt the butter and warm the milk or cream.
- Peel the potatoes and mash, then beat in the melted butter followed by the milk until the mash is the consistency you like.
- Stir in the greens and season to taste. Spoon into a warmed dish, top with a knob of butter, and serve immediately.