Colcannon is a dish hailing from Ireland. It's true stick-to-your-ribs cooking that makes mashed potato a one-bowl meal. As simple to make as it is comforting to eat, Colcannon can be on the table in under thirty minutes. 

While boiling Blue Moon potatoes, briefly saute savoy cabbage and cavolo nero together. Then, make the most buttery mash you can handle, fold through the sauteed greens and top with a pat of butter. Find your most comfortable position on the couch and tuck in. 

Serves three, generously.

INGREDIENTS:

1kg Blue Moon potatoes, peeled and cut in half

Half a head of savoy cabbage sliced into 1cm strips

The leaves from half a bunch of cavolo nero, torn into bite-sized pieces

1 tablespoon of olive oil

150g butter, plus an extra 40g to serve

100ml milk

Salt and white pepper to taste

METHOD:

Place the potatoes into a large saucepan and cover with water. Season generously with salt and bring to the boil. Simmer for 20 minutes or until the flesh is fork tender.

While the potatoes are boiling, saute the greens. Heat a frying pan and add the olive oil. Add the cabbage and cavolo nero into the pan and saute over medium heat for five minutes. It’s important not to overcook the greens at this stage. 

When the potatoes are cooked, turn off the heat and set aside. Drain potatoes in a colander and allow to steam dry slightly. 

Place the cooked potatoes back into the saucepan and begin to mash, turn the heat on low, and slowly add the milk and 150g of butter, folding through until smooth and well combined.

Fold through the sauteed greens and season with salt and freshly ground white pepper.

To serve, place the Colcannon into bowls and top each with an extra pat of butter.