Colcannon

1. 1

   Get out a pot for the potatoes and a saucepan for the cabbage and onions.

2. 2

   Boil salted water in the pot and add potatoes.

3. 3

   Simmer until tender (20-25 minutes).

4. 4

   Drain and cover with a tea towel for 5 minutes. Then uncover and leave to cool.

5. 5

   Bring salted water to a boil in the saucepan and blanch the cabbage until tender (3 minutes).

6. 6

   Drain and then refresh with cold water.

7. 7

   Chop cabbage to bite sized pieces.

8. 8

   Melt 4 tbsp.s of the butter in the saucepan and add the chopped onions and milk.

9. 9

   Peel the potatoes and push through a sieve into the milk and onions.

10. 10

    Mix with a wooden spoon and add the cabbage.

11. 11

    Reheat and serve with dollops of remaining butter and a good grind of pepper.

No additional tips available.