Colcannon

The recipe

Instructions

1. 1
   Boil peeled cubed potatoes 18 minutes until tender.
2. 2
   Meanwhile, blanch the chopped kale in boiling water for 4 minutes. Drain and squeeze.
3. 3
   Drain potatoes. Mash with butter and milk until smooth. Season generously.
4. 4
   Fold in the chopped kale and most of the spring onions.
5. 5
   Serve in a mound with a well in the centre and a knob of butter melting down. Top with remaining onion.

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