Colcannon
Image: Great British Chefs
Serves 4
INGREDIENTS:
1kg potatoes, washed
100ml milk
5 scallions (spring onions) or 100g cabbage, finely chopped
50g of butter
¼ teaspoon of freshly grated nutmeg
Salt and freshly ground black pepper
METHOD:
1. Place the potatoes in a saucepan – the largest ones at the bottom – and fill halfway with water. Cover the pan and place over a high heat. When the water begins to boil, drain off about half, leaving just enough for the potatoes to steam.
2. While the potatoes are cooking, pour the milk into a saucepan and place over a medium heat, stir in the chopped scallions or cabbage, the butter, nutmeg, and season with sea salt and freshly ground black pepper. Reduce the heat and simmer for four minutes.
3. When the potatoes are cooked, after about 30-40 minutes depending on the size, peel (hold them in a tea towel) and place in a warm bowl. Mash the potatoes, gradually adding the warmed milk.
