Colcannon

🔥 Prep

• Peel and dice 800 g potato into roughly 2‑cm cubes.
• Remove outer leaves from 200 g cabbage, then finely slice the cabbage.
• Measure out 50 g butter and set aside.
• Measure out 100 ml milk and keep refrigerated until needed.

🔥 Cook

• 1. Place the diced potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil over high heat.
• 2. Reduce to medium heat and simmer the potatoes for 15 minutes or until fork‑tender.
• 3. While the potatoes cook, heat a separate saucepan over medium heat, add 25 g of the butter, then add the sliced cabbage.
• 4. Cook the cabbage, stirring occasionally, for 5‑7 minutes until wilted and slightly softened but still bright green.
• 5. Drain the potatoes and return them to the pot; mash with a potato masher or ricer until smooth.
• 6. Warm the 100 ml milk in a small jug (or microwave) until just warm, not boiling.
• 7. Add the remaining 25 g butter and the warm milk to the mashed potatoes, stirring until incorporated and creamy.
• 8. Fold the cooked cabbage into the mashed potato mixture, season with salt and pepper to taste, and heat over low heat for 2 minutes just to meld flavors.
• 9. Transfer to a serving dish, optionally dot with a little extra butter on top.

🔥 Serve

• Serve the colcannon hot as a side dish to roasted meats, sausages, or grilled fish.
• Garnish with a sprinkle of freshly chopped chives or parsley for added color.
• Pair with a dollop of extra butter or a drizzle of melted butter for richness.