Ingredients:

  • lbs Starchy Potatoes (Russets or Maris Pipers), peeled and cut into uniform 1-inch chunks
  • oz Kale or Savoy Cabbage, finely shredded (stems removed)
  • medium stalks Spring Onions (Scallions), thinly sliced (separating whites/light green from dark green tops)
  • /2 cup Whole Milk or Heavy Cream, warmed
  • Tbsp Unsalted Butter, cubed, plus extra for serving
  • tsp Salt (for boiling water and seasoning)
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Prep Potatoes: Peel and chop potatoes into even pieces. Place in the stockpot and cover generously with cold, salted water.
  2. Boil Potatoes: Bring the water to a rolling boil over high heat. Reduce heat to maintain a steady simmer. Cook until potatoes are fork-tender (about 18–22 minutes).
  3. Cook Greens: During the last 5 minutes of potato cooking, blanch the chopped kale/cabbage briefly in the boiling water. Drain thoroughly and squeeze out excess moisture using a clean tea towel or paper towels.
  4. Warm Dairy: Gently warm the milk/cream and butter cubes together in a small saucepan until the butter is melted. Do not boil.
  5. Rice Potatoes: Drain the potatoes completely. Return them to the hot, empty pot over low heat for 1 minute, stirring gently to evaporate residual moisture (sweating). Remove from heat.
  6. Mash Base: Pass the hot, dry potatoes through a potato ricer directly into a large mixing bowl. Gradually incorporate the warm milk/butter mixture until smooth. Do not overwork the mixture.
  7. Fold in Aromatics: Gently fold in the cooked, dried greens, the white/light green parts of the spring onions, salt, and pepper. Taste and adjust seasoning.
  8. Final Assembly & Serve: Create a well (a small dip) in the centre of the Colcannon mound. Place a generous knob of cold, unsalted butter into the well. Serve immediately while piping hot.