Traditional Colcannon

A creamy potato mash marbled with dark green kale and spring onions. A well is made in the center to hold a knob of melting butter that slowly coats the dish.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 365
• Protein: 8 g
• Carbs: 38 g
• Fat: 19 g

Ingredients

• 800 g Potato ( peeled and quartered )
• 250 g Curly kale ( finely chopped )
• 4 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 80 g Minimum butter sweet ( in pieces )
• 150 ml Whole milk ( warm )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Cooking the potatoes

   Place peeled potatoes in a pot of cold salted water. Bring to a boil and cook until a knife slides in effortlessly.

2. Preparing kale and onions

   In a pan, melt some butter. Sauté sliced spring onions and chopped kale. The kale should soften and become tender without browning too much.

3. Mashing and binding

   Drain the potatoes. Mash them while incorporating warm milk and the remaining butter. The texture should be smooth and thick.

4. Final assembly

   Gently fold the kale and onion mixture into the mash. Adjust seasoning with sea salt and black pepper. Serve immediately with a well of butter in the center.

Chef's tips

• Dry the potatoes well in the hot pot after draining for a less watery mash.
• The secret is the butter: don't be shy, it's what binds the kale and potato flavors together.

Storage

Keeps for 2 days in the fridge. Reheat gently in a saucepan with a splash of milk to loosen the mash.