Colcannon is a traditional Irish dish of mashed potatoes with kale or cabbage. We used kale in this recipe.
Recipe and styling by Sarah Dall
Photography by Myburgh du Plessis
- 4 potatoes, peeled and diced
- 1 tsp salt
- 100g salted butter
- 120g (2 cups) roughly chopped kale + extra, to garnish
- 3 spring onions, white and green parts thinly sliced
- 150ml cream
- salt and freshly ground black pepper, to taste
- oil, to fry
- 2 tbsp butter, to serve
Place the potato and salt in a medium pot and cover with cold water. Bring to the boil over high heat and cook until soft, about 20 minutes. Drain well in a colander.
Melt the 100g salted butter in a medium pot on medium heat. Add the chopped kale and spring onion, and fry until wilted, about 5 minutes. Add the cream and boiled potato, stir to combine and heat through. Remove from heat and mash together roughly with a potato masher. Season to taste.
In a pan over high heat, pour a splash of oil. Drop the extra kale pieces in and fry until crispy, 1 minute.
Serve the colcannon with the 2 tbsp butter dolloped on top to melt. Garnish with the crispy fried kale pieces.