Gram's Colcannon

1. 1

   Simmer the potatoes in lightly salted water until cooked - when pierced with a sharp knife the potato is soft in the middle.

2. 2

   Blanch the cabbage in boiling water for one minute.

3. 3

   Drain and reserve.

4. 4

   Chop half of the spring onions roughly and the other half finely.

5. 5

   Add the roughly chopped scallions/ spring onions to the drained cabbage and pulse in a blender for 10 seconds.

6. 6

   Drain the potatoes and add the butter.

7. 7

   When the butter has melted, mash the potatoes until smooth and creamy.

8. 8

   Add the cabbage mixture and mix.

9. 9

   Finally, add the finely chopped scallions/spring onions and season to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.