Colcannon.
Ingredients
1 dash salt, plus more to taste
550g of potatoes
100g of curly kale, chopped and stems removed (about 1/2 bunch)
2 spring onions, roughly chopped
100g of Ór- Real Irish Butter
1 spring onion, finely chopped
Freshly ground black pepper, to taste
50g of Ór-Real Irish Butter for serving
Method
Lightly salt a pot of hot water and simmer the potatoes until soft in the middle when pierced with a sharp knife.
In a different pot, blanch the curly kale in boiling water for 1 minute
Drain the kale and reserve.
Place the chopped spring onions and the blanched kale into a blender and pulse for 10 seconds until roughly mixed.
Drain the potatoes and add 100g of butter.
Mash the potatoes and butter until smooth and creamy.
Add the kale and spring onion mixture and stir well.
Add the 1/4 cup of finely chopped spring onions and season with salt and pepper to taste. Top the mash with the optional 2 ounces of butter, if desired. Serve and enjoy