Colcannon
The flavour of the brown butter enhances ordinary mash to a sublime level
Makes enough for: 4 people
Equipment
- 1 warmed bowl or serving dish
Ingredients
- 550 g baby potatoes
- 80 mls warm milk
- ½ small green cabbage, finely sliced
- salt and freshly ground black pepper to season
- 50 g butter
- 2 spring onions, finely sliced
Method
- Place the potatoes into a double boiler and steam until tender
- Turn the stove off, pour the water out of the pot and wipe dry
- Place the potatoes into the pot and return to the stove top
- Pour the milk over the potatoes and mash with a hand masher
- Add the cabbage and season generously, then fold the cabbage into the potatoes using a spatula
- Place the lid on the pot to keep the potatoes warm
- Place the butter into a stainless steel frying pan and brown until a lovely nutty colour, and you can see flecks of flavour
- Remove from the heat and add the spring onions and swirl to combine
- Pour two-thirds into the potatoes and mix with the spatula to combine
- Place the mash into your warmed dish and create a dip for the remaining brown butter
- Pour the brown butter over the potatoes and serve
Notes
Nigella uses kale in her recipe, and when in season, she replaces it with wild garlic. Use this as inspiration to make your own version.