Colcannon

Method

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1. Boil the potatoes in well-salted water for 18 to 20 minutes until a knife slides in with no resistance.

   Mark done Start 18 min timer

2. Drain them and leave in the colander for 3 minutes to steam dry. Wet potatoes make watery mash.

   Mark done Start 3 min timer

3. Melt 60 g of the butter in a wide pan and cook the white parts of the spring onions for 2 minutes.

   Mark done Start 2 min timer

4. Add the kale with 3 tablespoons of water, cover, and cook 5 minutes until tender and still green. Uncover and let any water cook away.

   Mark done

5. Warm the milk and cream together until steaming.

   Mark done

6. Pass the potatoes through a ricer back into the dry pan, or mash them thoroughly.

   Mark done

7. Beat in the remaining butter, then the hot milk and cream a little at a time, until soft and glossy.

   Mark done

8. Fold in the kale mixture and the green parts of the spring onions. Season with salt, white pepper and nutmeg.

   Mark done

9. Serve in bowls with a well pressed into the middle of each and a knob of butter melting in it.

   Mark done

Chef’s Tips

• Steam the potatoes dry before mashing. Three minutes in the colander.
• Hot milk, cold potato is the wrong way round — warm the liquid.
• A ricer, if you have one. A food processor turns potato into wallpaper paste.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Bacon or ham
• Irish stew
• A pint of stout

Storage & Reheating

Refrigerate up to 3 days. Reheat with a splash of milk over low heat, stirring.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.