Instructions:
- Place the potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for about 15-20 minutes, or until the potatoes are tender.
- While the potatoes are cooking, place the shredded cabbage or kale in a separate pot with enough water to cover. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for about 10-15 minutes, or until the cabbage or kale is tender. Drain and set aside.
- In a small saucepan, heat the milk over low heat until warm.
- Drain the cooked potatoes and return them to the pot. Mash the potatoes with a potato masher or fork until smooth.
- Add the warm milk, butter, chopped spring onions, and cooked cabbage or kale to the mashed potatoes. Season with salt and pepper, to taste. Stir until well combined.
- Transfer the colcannon to a serving dish and make a well in the center. Add a pat of butter to the well.
- Serve the colcannon hot, with extra butter on top if desired.
Colcannon is a versatile dish that can be served as a side or a main course. It pairs well with roasted meats, sausages, or even as a filling for shepherd’s pie. Enjoy!
