Colcannon

Ingredients

• 2.5 lb (1.1kg) russet potatoes, peeled and quartered
• 1/2 head green cabbage, shredded
• 3/4 cup whole milk
• 4 spring onions, thinly sliced
• 1/2 cup (115g) unsalted butter, divided
• Salt and white pepper, to taste

Before you cook

• Peel and quarter the potatoes.
• Shred the cabbage.
• Thinly slice the spring onions.

Steps

1. Place the potatoes in a large pot and cover with cold salted water.
2. Bring to a boil and cook until fork-tender, about 15 minutes.
3. Drain the potatoes and return them to the pot.
4. Mash the potatoes until smooth.
5. Melt 2 tablespoons of the butter in a separate skillet over medium heat.
6. Add the cabbage to the skillet and cook, stirring, until wilted and tender, about 6 minutes.
7. Add the spring onions to the skillet and cook for 1 minute.
8. Warm the milk in a small saucepan over low heat.
9. Pour the warm milk into the mashed potatoes and stir until smooth.
10. Fold the cooked cabbage and spring onions into the mashed potatoes.
11. Season the colcannon with salt and white pepper to taste.
12. Spoon the colcannon into a serving bowl.
13. Make a well in the center with the back of a spoon.
14. Melt the remaining butter and pour it into the well before serving.