Irish Mashed Potatoes with Greens Recipe

Ingredients

Main Ingredients

• 1 kg Potatoes, peeled and cut into large chunks
• 4 Garlic cloves
• 200 g Butter
• 300 g Cabbage, finely sliced
• 100 g Spring onions, finely chopped (including green parts)
• 100 ml Single cream
• 20 g Fresh chives, chopped finely
• Sea salt flakes and freshly ground black pepper, use plenty

To Garnish

• A pat of butter
• A sprinkling of fresh chives

Instructions

1. Boil the potatoes together with the garlic cloves in cold water for 20 minutes, or until the potatoes are cooked through when pierced with a fork.
2. While the potatoes are cooking, melt 100 g of the butter in a small frying pan over medium heat. Add the sliced cabbage and chopped spring onions and sauté for 4 minutes until softened.
3. Drain the potatoes and garlic, leaving the garlic in. Mash the potatoes and garlic together until fluffy.
4. Add the sautéed cabbage and spring onions along with the butter they were cooked in to the mashed potatoes and mix well.
5. Warm the remaining 100 g of butter and the single cream together in the pan used for sautéing the vegetables until the butter melts, then add this creamy mixture to the potato and vegetable mix.
6. Stir in the finely chopped chives, plenty of sea salt flakes, and freshly ground black pepper until thoroughly combined. Serve immediately garnished with an extra pat of butter and a sprinkling of fresh chives.

Notes

• If using fresh garlic, peel and chop before cooking, or substitute with 4 teaspoons of pre-prepared garlic.
• Spring onions are also called scallions or green onions in the USA.
• Single cream is equivalent to light cream in the USA.
• If not serving immediately, keep the colcannon warm in an ovenproof dish in the oven where it can develop a nice crispy topping.
• For a smooth, lump-free mash, use a potato ricer to avoid overworking the potatoes and producing a gloopy texture.
• Start boiling the potatoes in cold water to ensure even cooking throughout.