Colcannon

Ingredients

• 1.2 kg floury potatoes
• 300 g kale or savoy cabbage, shredded
• 1 bunch of spring onions, sliced
• 200 ml whole milk
• 120 g butter
• plenty of black pepper

Method

1. Boil whole, in their skins

   Boil the potatoes whole and unpeeled in salted water until tender, then peel them while hot. Cut up first, they take on water and the mash goes wet and gluey.

   30 min

2. Infuse the milk

   Warm the milk with the spring onions and half the butter and leave it to steep. Warm, infused milk goes into the mash; cold milk cools it down and mutes it.

   10 min

3. Cook the greens hard

   Boil the kale in salted water until properly tender, about 6 minutes, then drain and squeeze it dry. Undercooked kale stays tough and stringy through the mash.

   6 min

4. Mash and fold

   Mash the hot potatoes, beat in the infused milk, then fold the greens through. Season heavily with salt and pepper — potato absorbs far more than seems reasonable.

5. The well of butter

   Pile into a warm dish, make a hollow in the middle and drop the remaining butter into it so it melts into a pool. You are meant to dip each forkful in as you go.