Colcannon

This is a traditional Irish mash potato dish. This stunning version also includes spring onions to add an extra dimension. 

Ingredients
serves 4
1kg potatoes, floury type
200g Leafy Greens such as kale, Cavolo Nero or leafy green leaves of a Savoy cabbage.
3 spring onions, sliced
200ml milk
100g butter, plus extra to serve
1 tbsp veg oil
Salt
Black pepper, freshly ground

Method

Peel and cut the potatoes into large evenly sized pieces. Put them in a large pan of cold water and bring to the boil. Cover with a lid and continue to boil for another 20 minutes until the potatoes are soft.

Meanwhile, carefully remove the tough centre stem of your chosen leafy green and wash it well before chopping it into small bite-size pieces.  You don't want any large pieces, or any tough stems. 

In a large saute pan heat the oil over a medium heat. Add half the butter to melt. 

Add the chopped leafy greens. Season well with salt and pepper.  

Cover with a lid then cook for a few minutes before adding the sliced spring onions. Turn the heat down and continue to cook for a further 15 minutes until the greens are tender. 

Once the potatoes have cooked pass them through a ricer (or mash with a masher). 

Then add the remaing butter and mash into a smooth puree. Add the cooked leafy greens then pour in the milk. Whisk with a fork until thoroughly mixed.

Season well with salt and pepper. 

Serve with an extra knob of butter on top.