Colcannon

Cál ceannann

Ingredients7

• floury potatoes1 kg
• curly kale300 g
• spring onions6
• butter60 g
• whole milk120 ml
• salt1 tsp
• black pepper1/2 tsp

Method

1. Peel the potatoes, cut them into even chunks, and boil in salted water until tender, about 15 to 20 minutes.
2. Strip the kale leaves from the stalks, rinse well, and simmer in a little water until just tender, then drain and chop finely.
3. Slice the spring onions and warm them gently in the milk with half the butter until softened.
4. Drain the potatoes, return them to the pot, and mash until smooth.
5. Beat in the warm milk and spring onions, then fold in the chopped kale, remaining butter, salt, and pepper.
6. Serve hot, with a well of melted butter in the center if desired.