An Irish favourite, colcannon is a comforting blend of creamy mashed potatoes and hardy, sautéed greens such as kale or cabbage. The tang of sour cream and Dijon mustard makes these the perfect side dish for any time of the year.
Place the potatoes in a large pot and cover with cold water, with about an inch of water above the potatoes. Add a generous pinch of salt. Cover, bring to a boil. Turn the heat down to
medium-low and simmer for about 15-10 minutes until fork tender.
While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the chopped kale and cook until softened, about 5 minutes. Stir in the green onions and parsley
(reserving some for garnish) and cook for another minute.
Drain the potatoes in a colander and dump back into the pot. Add the cooked greens, scraping all of the butter out of the skillet too. Add the cream, sour cream and mustard. Mash
until smooth. Season to taste with salt and pepper.
Scoop the colcannon into a serving bowl and add a pat of butter, if you like, as well as the chopped green onions and parsley for garnish. Serve immediately.