Colcannon

Ingredients

750g peeled potatoes
8ozes kale/cabbage may be used
1oz butter
1 leek or small onion chopped
5fl oz full cream milk
fresh ground pepper
pre heat oven to 230 c 450 f gas mark 8

Method

Put the the potatoes into a pan of water and salt at a rate of 1 teaspoon per 600mls/1 pint simmer until tender
put 1cm/1 inch water into a large pan and bring to the boil,
add 1/2 teaspoon salt and the kale that has been washed and drained, cook over a vigourous heat for approx 4 to 5 mins until tender but not mush, drain the potatoes and leave the steam to die down, drain the kale well.
Melt the butter in the pan in which the kale was cooked, add the leek/onion and gently cook for 7 to 8 minutes until soft but not coloured
pass the potatoes through a potatoe ricer or mash add to tha pan, also the kale and pepper,mix together well (keep hot ) and serve as
an accompliment.