Colcannon Mashed Potatoes

_INGREDIENTS:

• 750g potatoes 
• 150g Winter Greens of your choice – Cavolo Nero, kale, savoy cabbage or silverbeet
• 60g butter
• 50ml cream or milk (cream gives a richer flavor) 
• Salt 
• 3 green onions

_{INSTRUCTIONS:}

1. Peel the potatoes and cut into even, medium-sized pieces (roughly halves). (Don’t discard those peels though, try our Potato Peel Flatbread)
2. Add the potatoes to a pot of cold, salted water. Cover the pot with a lid, bring to the boil and reduce the heat slightly. Cook until fork tender, about 12-15 minutes.
3. While the potatoes are boiling, finely slice the green onions and set aside.
4. Finely slice the leafy greens. If you are using kale or silverbeet, be sure to remove the tough stalks and only use the leaves. (You can use the stalks for stocks or soups).
5. Five minutes before the potatoes are ready, sauté the greens: heat a large frying pan with 20 grams of butter. When the butter has melted, add the greens and sauté for 4-5 minutes until wilted.  Season with salt.
6. Add the sliced green onion & cook for a further 2 minutes then remove from the heat and set aside. 
7. Drain the potatoes, then place back into the pot and add the cream or milk and 40g butter. Using a masher or blending tool, mash the potatoes until smooth (it is important to mash the potatoes while they are still hot to preserve the nice creamy texture!) Season with salt and mix through the sautéed greens.
8. Serve nice & hot.

‍Tip to reheat: Add the potatoes back into the pot and heat over low heat. Add a splash of milk and a knob of butter. Use a rubber spatula to stir the mash potatoes until they’re heated through. You can also reheat in the microwave although this will result in a dryer mash.