Colcannon
Serves 1
Directions
- 1Peel and halve waxy potatoes, then place them in cold water in a pot.
- 2Bring the potatoes to a boil.
- 3Add salt to the boiling water.
- 4Put butter in a skillet.
- 5Add chopped spring onions to the melted butter.
- 6Sauté the spring onions gently until softened.
- 7Add chopped kale to the skillet.
- 8Pour a mixture of heavy cream and milk over the kale and spring onions.
- 9Add salt to the kale and cream mixture.
- 10Cover and cook on medium-low heat for about 15-20 minutes until the kale is soft.
- 11Once potatoes are knife-tender, drain them and let them steam dry for a couple of minutes.
- 12Rice the cooked potatoes into the kale and spring onion mixture.
- 13Give it a good mix to combine everything.
- 14Plate the colcannon into a serving dish.
- 15Top with a pat of melted butter.
Ingredients
- waxy potatoes
- salt
- kale
- spring onions
- butter
- heavy cream
- milk
Equipment
potlidskilletcolanderpotato ricerwooden spoonserving dish
Tips
- You can use regular cabbage instead of kale if preferred.
- The cook likes to mix spring onions with the mashed potatoes, which is also a dish called Champ, but enjoys combining them with Colcannon.
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