My mother told me about Colcannon. Potato is mashed with cabbage and onion. It is served on a plate and shaped like a volcano with the centre scooped out. Then warm milk and butter are put into the centre. It is eaten by taking spoonfuls from the outside and dipping into the centre. My mother and her siblings used to play a game where they would see who could go the longest without letting the milk escape. It would have been an everyday dinner not for special occasions.
- 450g old potatoes
- 450g curly kale
- 250 – 300ml creamy milk
- 2 tablespoons chopped scallions
- 55g butter
- Salt and freshly ground pepper
Scrub and peel the potatoes, put them into a saucepan, cover with cold water, add a good pinch of salt and bring to the boil. When the potatoes are cooked strain off the water, replace the lid on the saucepan, put on a gentle heat and allow to steam for a few minutes, then mash.
While potatoes are cooking, bring a pot of water to the boil, remove the central rib from the kale and cook the leaves until tender. Drain and chop finely.
When the potatoes are almost cooked, put on the milk and bring to the boil with the scallions. While the potatoes are still warm, stir in the chopped kale and beat in enough boiling milk to make fluffy purée. Add the butter and taste for seasoning. Stir over the heat and serve immediately in a hot dish with the butter melting in the centre.