Colcannon

Serves 8

Ingredients

• 8 large potatoes
• 8 spring onions
• 150 ml milk
• 150 ml sour cream (or crème fraîche)
• 350 g leaf cabbage
• 60 g butter
• 1 tablespoon chopped parsley
• Salt and pepper

Method

• Chop the cabbage finely. Boil for 4 minutes; drain.
• Peel and boil the potatoes; mash finely.
• Chop the spring onions and add to the milk with salt and pepper. Bring to the boil.
• Add the cabbage, sour cream and half the butter to the potatoes.
• Fold everything together and beat hard with a wooden spoon.
• Serve with a well of butter in the centre and garnished with the chopped parsley.

Equipment

• 2 saucepans
• Chopping board
• Knife
• Potato masher
• Wooden spoon