Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and cubed
  • 1 cup (250ml) whole milk
  • 4 tbsp (60g) unsalted butter, divided
  • 1 medium onion, finely chopped
  • 3 cups (90g) chopped kale or savoy cabbage
  • Salt and freshly ground black pepper, to taste
  • Chopped green onions, for garnish

Instructions:

  1. Place the peeled, cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, until tender.
  2. In a frying pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Add the chopped kale or cabbage to the onions and cook until wilted, about 5 minutes. Season with salt and pepper.
  4. Drain the cooked potatoes and return them to the pot. Add the milk and remaining butter. Mash until smooth and creamy.
  5. Fold in the sautéed onions and greens into the mashed potatoes. Adjust seasoning with more salt and pepper if necessary.
  6. Transfer the colcannon to a serving dish and create a small well in the centre. Place a pat of butter on top and sprinkle with chopped green onions.