Traditional Colcannon
Ingredients
- 800 gPotato (peeled and quartered)
- 250 gCurly kale (finely chopped)
- 4 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 80 gUnsalted butter (in pieces)
- 150 mlWhole milk (warm)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
Place peeled potatoes in a pot of cold salted water. Bring to a boil and cook until a knife slides in effortlessly.
- 2
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
Drain the potatoes. Mash them while incorporating warm milk and the remaining butter. The texture should be smooth and thick.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat gently in a saucepan with a splash of milk to loosen the mash.
