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 fine shreds. In another pot, blanch the kale or cabbage 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. Add half of the butter and mash the potatoes until smooth.

5. 5

   Warm the milk in a small saucepan or in the microwave and then add it to the mashed potatoes, mixing well.

6. 6

   Stir in the cooked kale or cabbage and green onions into the mashed potatoes. Season with salt and pepper to taste.

7. 7

   Transfer the colcannon to a serving dish. Make a well in the center and add the remaining butter to melt.

8. 8

   Serve hot as a side dish or with additional toppings if desired.