Colcannon
Ingredients
- 500g curly kale or cabbage, cored and shredded
- 1kg potatoes, peeled and cut into large cubes
- 2 leeks, washed and sliced
- 250ml (1 cup) milk
- 125g butter, cubed
- Salt and black pepper
- Pinch of ground mace
Method
Cook the cabbage in salted boiling water until tender.
In another pot, cook the potatoes in salted boiling water until soft. Drain the cabbage.
Drain and mash the potatoes.
In a large pan, bring the leeks and milk to a simmer and cook for 10 minutes or until tender.
Add potatoes and butter and stir over low heat until well combined.
Add the cabbage, season with salt, pepper and mace, and serve immediately.
Serves 4-6.
