Colcannon

Instructions

1. 1

   Peel and cut the potatoes into even chunks. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for about 15-20 minutes or until tender.

2. 2

   While the potatoes are cooking, wash and chop the kale or cabbage into bite-sized pieces. In another pot, blanch the greens in boiling water for 2-3 minutes, then drain and set aside.

3. 3

   Chop the green onions and set aside.

4. 4

   Once the potatoes are cooked, drain them and return them to the pot. Mash the potatoes until smooth.

5. 5

   In a small saucepan, gently heat the milk and butter together until the butter is melted and the milk is warm.

6. 6

   Add the warm milk and butter mixture to the mashed potatoes, mixing well to combine.

7. 7

   Stir in the chopped kale or cabbage and green onions. Season with salt and pepper to taste.

8. 8

   Serve the colcannon hot, with an extra knob of butter melting on top if desired.