- 2 pounds Potatoes, peeled and diced
- 1 C. Savoy Cabbage, finely sliced
- 1 bunch Spring Onions, finely sliced
- 1/3 C. milk
- Salt and Pepper to taste
Add the peeled and diced potato to a pot of cold water, cover, place over a high heat and bring to the boil. Reduce heat and simmer until the potato is tender when pierced with a fork. Place a metal steamer into another pot, add a little water and bring to a boil. Place the cabbage into the steamer and steam cook until it is tender. When the potatoes are cooked, remove from the heat, drain into a colander, then add back into the pot with the butter and milk. Using a potato masher, mash the potatoes until smooth and creamy. Add in the spring onion, steamed cabbage, sea salt and black pepper and stir through with a spoon until evenly combined. Serve the colcannon straight with a little extra butter and sea salt.