Entrées

Irish Colcannon

2.2 lbs potatoes, peeled and diced

9 oz Savoy cabbage or kale, finely shredded

7 tbsp butter

1/3 cup of milk

Salt and black pepper

Optional: 6 scallions, white and green parts thinly sliced

Place the diced potatoes in a large pan and cover with cold water; put on the lid and bring to the boil over a high heat.
Reduce the heat and simmer until the potatoes are cooked through - they should easily slide off the point of a sharp knife. Drain in a large colander.
While the potatoes are cooking, melt 2 tbsp of the butter in a skillet over a medium heat and add the cabbage. Cook for five minutes, stirring occasionally, until soft.
Warm the milk. Add the remaining butter to the potatoes, season with salt and pepper, and mash together, slowly adding the milk. Taste as you go - you may decide you don’t need all the butter or milk.
Mash thoroughly, until smooth and creamy, then stir in the cabbage until evenly combined and add the scallions if desired.
Serve immediately with Bacon or Corned Beef.