Colcannon
Buttered mashed potato folded through with dark greens (kale or cabbage) and spring onions. Traditionally eaten around Halloween in Ireland, sometimes with charms hidden inside.
Ingredients
1 kg floury potatoes, peeled
250 g kale or Savoy cabbage, shredded
100 g salted butter, plus more for the well
100 ml whole milk, warm
4 spring onions, sliced
1 tsp flaky sea salt
1 pinch freshly ground black pepper
Method
- 1
Boil the potatoes in salted water until tender; drain and steam-dry.
- 2
Meanwhile, wilt the kale or cabbage in a splash of water with a knob of butter for 5–6 minutes; drain.
- 3
Mash the potatoes with the milk and 80 g butter until silky.
- 4
Fold in the wilted greens and spring onions. Season generously.
- 5
Pile into a bowl, make a deep well in the middle and drop in a knob of butter to melt into a pool. Eat with a spoon.
Cook's notes
The well of melted butter is not optional — it is the point of the dish.