1 kg sebago potatoes, peeled, chopped
40 g butter, chopped
1/4 (about 500 g) savoy cabbage, hard core removed, coarsely chopped
4 green shallots, ends trimmed, thinly sliced
125 ml (1/2 cup) milk
Cook the potato in a saucepan of boiling water for 15 minutes or until tender.
Drain and return to pan.
Use a potato masher to mash until smooth.
Heat butter in a frying pan over medium heat until foaming.
Add the cabbage and shallot and cook for 3-4 minutes or until tender (do not brown).
Add the cabbage mixture and milk to the potato and stir to combine.
Season with salt and pepper.
Divide the colcannon among serving plates.
Credits: MICHELLE SOUTHAN
Photo Credits: Imen McDonnell - Farmette