Buttery Colcannon with Kale and Spring Onions

⏱ 35 min · Serves 4

Cloud-soft mashed potato shot through with silky kale and sweet spring onions, with a well of melting butter in the middle. Proper Irish comfort food that takes barely half an hour.

Per serving: 425 kcal · 9.0g protein · 50.0g carbs · 21.0g fat

Ingredients

• 1 kg floury potatoes (Maris Piper or Rooster), peeled and cut into large chunks
• 200 g kale, tough stalks removed, leaves shredded
• 150 ml whole milk
• 75 g butter, plus 25 g extra for serving
• 6 spring onions, finely sliced (white and green parts kept separate)
• 1 tsp fine sea salt, plus more for the water
• Plenty of freshly ground black pepper
• Pinch of grated nutmeg (optional)

Method

1. Put the potatoes in a large pan, cover with cold salted water, bring to the boil and simmer for 15-18 minutes until a knife slides in easily.
2. Meanwhile, bring a second pan of salted water to the boil and cook the shredded kale for 4-5 minutes until tender. Drain well and press out excess water, then chop roughly.
3. Drain the potatoes and leave them in the colander for 2 minutes to steam dry, then return to the warm pan.
4. In a small pan, warm the milk with 75 g butter and the white parts of the spring onions until the butter has melted and the onions have softened, about 3 minutes.
5. Mash the potatoes thoroughly (or pass through a ricer for extra fluff), then beat in the hot buttery milk a little at a time until smooth and creamy.
6. Fold through the kale and the green spring onion tops. Season generously with salt, pepper and a pinch of nutmeg if using.
7. Pile into a warm serving dish, make a hollow in the centre and drop in the remaining 25 g butter. Serve while the butter is still pooling.