Colcannon

Colcannon is a traditional Irish potato dish. This version is inspired from a chef Rachel Allen recipe with the introduction of a rosemary infused roasted garlic bulb lifting the colcannon to another level.

Ingredients
serves 4
1kg potatoes, floury type
450g Savoy cabbage or kale
500ml milk
75g butter, plus extra to serve
Salt
Black pepper, freshly ground
1 garlic bulb
1 rosemary sprig
2 tbsp olive oil

Method

Heat the oven to 220°C.

Slice the slightest amount off the top of the garlic bulb to expose the cloves. Place it in a small ovenproof dish, then drizzle with the olive oil, season with salt and pepper, and add the sprig of rosemary. Cover with aluminum foil and roast for about 45 minutes, until the garlic has completely softened.

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.

Peel the exterior cabbage leaves then wash it thoroughly.Quarter the cabbage, remove the tough core section and then cut it into 5mm wide slices.  Similarly if you're using Kale, remove the tough centre stem and wash it well before slicing.

If the sliced pieces seem too large then chop it up a little smaller.

In another large saucepan add the milk and the cabbage.  Cover with a lid. Bring the milk to a simmer and cook for about 5 minutes until the cabbage is tender but still has a bite. It may take longer with kale.

Once the potatoes have cooked mash them with the butter. Season with salt and pepper. On a chopping board squeeze out the roasted garlic and add the mash.

Drain the cabbage but retain the milk. Then add some of the milk into the mash and whisk with a fork into a light purée.

Finally add the cabbage or kale to the mash, stir in well, taste for seasoning and serve with an extra knob of butter on top.