Colcannon

Method

1. 1

   Boil the potatoes

   Put the potatoes in a large pan and cover with cold water. Bring to the boil over high heat, then simmer over medium heat for 15 to 20 minutes, until a knife slides easily into the largest pieces.

2. 2

   Cook the cabbage

   While the potatoes cook, melt 15 g of the butter in a frying pan over medium heat. Add the cabbage and cook for 5 to 7 minutes, stirring often, until softened but still bright green.

3. 3

   Warm the milk

   Put the milk and spring onions in a small pan over low heat for 3 to 4 minutes, until steaming but not boiling.

4. 4

   Drain and dry

   Drain the potatoes well, return them to the pan and set over low heat for 1 minute, shaking the pan gently, until excess steam has disappeared.

5. 5

   Mash the potatoes

   Take the pan off the heat and mash the potatoes with the remaining 25 g butter.

6. 6

   Finish the mash

   Gradually stir in the warm milk and spring onions, then fold in the cabbage, salt and pepper. Taste and adjust the seasoning, stopping as soon as the mash is smooth.

7. 7

   Serve

   Serve hot, with a little extra butter on top if desired.

Tips

• Cut the potatoes into similar-sized chunks so they cook at the same rate.
• Keep the cabbage bright green by stirring often and avoiding browning.
• Add the warm milk gradually, as potatoes can vary in how much they absorb.

Swaps

• Use savoy cabbage instead of green cabbage.
• Use leeks, finely sliced, in place of the spring onions.

Storing

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently in a pan, stirring in a splash of milk if needed.