Colcannon is a wonderful Irish celebration of spud, chockers with spring onions. Take it to the next level with swirls of rich green kale. Top with a melting pool of butter and a crumble of black pudding or chorizo, or serve with grilled mushrooms, salmon, or lamb chops.
800g floury potatoes, eg. sebago
1 garlic clove, whole but smashed
6 spring onions, finely chopped
sea salt and black pepper
100g kale leaves, stripped from stalks
butter for serving
1. Peel the potatoes, cut into quarters and cook in simmering salted water for 20 minutes or until tender.
2. In a small pan, heat the milk, garlic and spring onions and bring to a simmer. Set aside for five minutes to infuse, then discard the garlic.
3. Wash the kale leaves and finely chop. Cook in a large pot of simmering salted water for two minutes until tender but still bright green.
4. Drain the potatoes and mash. With a wooden spoon, gradually beat in the warm milk and spring onions, sea salt and pepper.
5. Add the kale, swirling it through the mash. Serve with a knob of butter melting on top and scatter with black pepper.
Love your spuds? Try Jill's potato roesti with blue cheese and bacon.
Find more of Jill Dupleix's recipes in the Good Food Favourite Recipes cookbook.