Ingredients for 4 people

  • 1 kg floury potatoes, peeled and quartered
  • 250 g savoy cabbage, chopped
  • 75 g salted Irish butter (plus extra for topping)
  • 75 ml milk or single cream.
  • Salt and pepper, to taste
  • Bunch spring onions (scallions), trimmed and finely sliced
  • De Nigris Platinum Label Balsamic Vinegar of Modena, to drizzle

For the recipe

Place potatoes in pan of cold, salted water and bring to boil, then reduce heat and simmer until tender. Drain potatoes and return to pan and place over very low heat, for a couple of minutes, to allow potatoes to dry out.

While potatoes are cooking, place chopped cabbage in a pan of cold, salted water, bring to boil. Cook for three to five minutes or until the cabbage is just cooked. (You don’t want it to overcook, it needs to be al dente, for added texture and flavour).  Drain the cabbage.

Add 75g of  butter and the milk to the potatoes and mash until very smooth and creamy.  Taste, and season with salt and pepper, and add more butter and milk as required to make the flavour and texture perfect.  Combine with the cooked cabbage and stir in the finely sliced spring onions. (Known as scallions in Ireland) Serve in bowls, make an indentation, and add a knob of butter to melt, then drizzle the colcannon with De Nigris Platinum Label Balsamic Vinegar of Modena, before serving.