Traditional Irish Colcannon Potatoes

Credits: Kate Hackworthy, veggiedesserts.com

• 2 pounds potatoes, peeled and cubed

• 2 tablespoons butter divided, plus extra to serve

• 2 cups kale or cabbage, chopped

• 1/2 cup milk

• 2 scallions/spring onion, chopped

• 1/4 teaspoon each salt and pepper

1. Boil the potatoes in a pot with enough water to cover, for 15 minutes or until tender.

2. Meanwhile, heat 1 tablespoon of the butter in a large frying pan and add the kale or cabbage. Sauté for 5 minutes, stirring, until soft.

3. Add the remaining butter, milk and scallions/spring onions to a small pot and heat, but don’t boil.

4. Drain the cooked potatoes, then mash with the scallion milk and season with salt and pepper.

5. Stir in the cooked kale.

6. Serve the colcannon warm, ideally with an extra knob of butter melting into a well in the top