Colcannon

Method

1. Peel the potatoes and cut them into even 4 cm chunks so they cook at the same rate. Put them in a 18 cm pot, cover with cold water by 2 cm and add the salt. Starting in cold water cooks them evenly without the outsides falling apart.

   Add in this stepFloury potatoes 500 gSalt (for the cooking water) 1½ tsp

2. Bring to the boil over high heat, then turn down to medium heat and simmer for 17 min, until a knife slides into a chunk with no resistance.

   high heat→medium heat

3. Meanwhile, cut the tough core out of the cabbage and shred the leaves into 5 mm ribbons (for kale, strip the leaves off the stalks). Thinly slice the spring onions. Melt the butter in a 24 cm pan over medium heat and cook the cabbage for 5 min, until wilted and bright green. Don't let it brown.

   Add in this stepGreen cabbage or kale 150 gButter 14 g

   medium heat

4. Put the milk and spring onions in a small pan over medium-low heat for 2 min, until steaming with tiny bubbles at the edge; don't let it boil. Hot milk keeps the mash warm and makes it fluffy rather than gluey.

   Add in this stepWhole milk 120 mlSpring onions (scallions) 2

   medium-low heat

5. Drain the potatoes, return them to the empty pot and set it over low heat for 1 min, shaking the pot, until the potatoes look dry and floury. Take off the heat, add the butter and mash until completely smooth. Never use a blender: it turns potatoes gluey.

   Add in this stepButter 18 g

   low heat

6. Beat in the hot spring-onion milk a little at a time with a wooden spoon until soft and creamy, then fold in the cabbage. Season with salt and pepper, tasting as you go.

   Add in this stepSalt (to season) to tasteBlack pepper to taste

7. Pile into warm bowls, make a well in the centre with the back of a spoon and drop in the remaining butter. Let it melt into a golden pool and dip each forkful into it.

   Add in this stepButter 14 g