Colcannon

Ingredients

• 1 kilogram dirty potatoes peeled, roughly chopped
• 70 grams butter cubed
• 340 grams savoy cabbage core removed, thinly sliced, washed
• 1/2 cup milk
• 1/4 cup pure cream
• 1 teaspoon flaked rock salt
• 1 teaspoon white pepper ground

Directions

1. Place the potatoes into a 3L saucepan and cover with cold water. Place the lid on and bring to the boil over a medium heat. Allow to cook for 20 minutes, or until the potatoes can have a knife easily inserted into their centres.
2. Drain using a sieve and place straight back into the same pot. Mash using a potato masher until no lumps are visible.
3. In a separate saucepan, add the butter, milk, cream and cabbage. Heat over a low heat, stirring constantly for roughly 10 minutes until the cabbage is tender. Add to the mashed potatoes and season with salt and pepper. Fold until completely combined.