Creamy Irish Colcannon

Step 1

Wash, peel and dice the potatoes. Throw them in a pot and pour water in (add just enough water to cover all the potatoes). Add 2 teaspoons of salt and cook until they are done.

Step 2

Meanwhile: Sauté the leek and kale in a frying pan with half of the butter (over low-medium heat). Make sure not to burn the butter.

Step 3

When the potatoes are done, drain the water and using a potato masher or fork mash them until smooth. Stir in the rest of the butter and milk. Add black pepper and salt to your taste.

Step 4

Finally, add in the sautéed veggies and give it a good stir.

Step 5

Optional: top with chopped spring onions or chives.

Step 6

Best served warm!