Irish Colcannon with Spring Onions and Butter

Shopping list

• 900 g floury potatoes — peeled and chopped

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• 300 g green cabbage — shredded

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• 6 piece spring onions — finely sliced

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• 150 ml whole milk — warmed

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• 50 g butter — plus extra to serve

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• 1 tsp sea salt

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• 0.5 tsp black pepper — freshly ground

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Step by step

1. 1

   Bring a large pot of salted water to the boil. Add the chopped potatoes and cook for 15– 18 minutes until tender.

2. 2

   Meanwhile, bring a second pan of water to the boil, add the shredded cabbage, and simmer for 5– 6 minutes until just tender. Drain well and set aside.

3. 3

   Drain the potatoes thoroughly and return to the pot. Mash until smooth.

4. 4

   In a small pan, melt the butter over medium heat, add the spring onions, and cook gently for 2 minutes until softened.

5. 5

   Stir the spring onions, cabbage and warm milk into the mashed potato. Season with salt and pepper, and beat until fluffy.

6. 6

   Serve hot in a warmed bowl with an extra knob of butter melting on top.