Colcannon with Kale

Directions

Wash and peel your potatoes. Cut them into roughly even sizes-- quarter the biggest ones, halve the medium ones, and leave any small ones whole. Put in a large pan with about a teaspoon of salt and add cold water to cover. Bring to a boil and cook until the potatoes are fork-tender, which should be about 15 minutes.

While the potatoes are cooking, prep your kale: wash it, then strip from the stems. Chop into smallish pieces, then simmer in salted water until tender. Drain well.

Slice your spring onions thinly, discarding the root.

When cooked, drain the potatoes well and return them to the pan. Use a potato masher to mash them, then stir through the milk and most of the butter (reserve a little for the end). Add the kale and spring onions and stir to combine. Serve topped with a little extra butter.