Colcannon

Ingredients

Quantities for 6 servings.

• 1.2 kg Potatoes, floury variety
• 500 g Cabbage or kale
• 8 piece Spring onions
• 250 ml Milk
• 150 g Butter
• 100 ml Cream
• to taste Salt and pepper

Method

1. Boil the potatoes in their skins in salted water until completely soft, twenty-five minutes.
2. Warm the milk and cream with the sliced spring onion until hot and leave it to infuse ten minutes.
3. Shred the cabbage and cook it in half the butter for eight minutes, until soft.
4. Peel the potatoes hot and mash them with a masher, never a blender.
5. Strain the hot milk into the mash and work it smooth, then season.
6. Fold in the cooked cabbage and the infused spring onion from the milk.
7. Mound it up, make a well in the centre and put the remaining butter into it.