Colcannon

Cook the greens: While the potatoes boil, bring a separate small pot of water to a boil. Add the shredded cabbage or kale and boil for 3-5 minutes until tender but still vibrant green. Drain thoroughly and squeeze out excess water.

Infuse the dairy: In a small saucepan, heat the milk or cream with half of the butter and the chopped spring onions until the butter is melted and the milk is steaming (do not boil).

Mash the potatoes: Drain the potatoes well and return them to the hot pot to steam dry for 2 minutes. Mash them thoroughly until completely smooth.

Combine: Pour the hot milk and onion mixture over the mashed potatoes, folding it in gently. Add the cooked greens and fold again until evenly distributed.

Serve: Transfer the Colcannon to a serving bowl. Make a well in the center and place the remaining butter inside to melt. Serve hot.