Irish colcannon

Ingredients

• 1 pound / 450 grams potatoes
• 1 medium leek
• 1/2 small savoy cabbage
• 3 tablespoons single cream (or milk)
• 1 1/2 ounces / 40 grams butter (for frying the leeks)
• 1/4 teaspoon nutmeg
• 1/2 ounce / 15 grams butter (for the potatoes)
• Salt to taste
• Freshly ground black pepper to taste
• 1 knob butter for melting on top.

Instructions

1. 1

   Peel the potatoes, cut them into chunks and put them in a pan of lightly salted water. Cover the pan with a lid and boil the potatoes until they are soft enough to mash (10 to 12 minutes depending on how large you cut the potatoes).

2. 2

   Meanwhile, slice the leek and remove the core from the cabbage. Shred the cabbage finely.

3. 3

   Melt the butter in a saucepan and add the leeks and cabbage. Season with salt to taste. Cover the pan with a lid and let the vegetables sweat over a low heat until they have softened. Stir occasionally. This will take about 10 minutes. Stir in one or two tablespoons of water if the vegetables stick to the pan. Remove the pan from the heat.

4. 4

   Add the nutmeg, cream and butter to the potatoes and mash thoroughly.

5. 5

   Stir the cabbage and leek mixture into the potatoes. Taste for seasoning and add extra salt (if needed) and a good grinding of black pepper.

6. 6

   Transfer the mixture to a serving dish and top with a knob of butter. Serve as a side dish with your favourite roast.