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Chef Robert Haddock – colcannon

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Serves 4

4 large mashing potatoes, peeled and chopped
½ cup milk
40g plus 20g butter
salt and white pepper
2 spring onions, sliced
2 cups shredded silverbeet leaves
1 tsp parsley, chopped

Boil and strain potatoes and place a towel over saucepan to allow potatoes to dry out a little. Add milk and first measure of butter and season well. Mash and keep warm.
In a large saucepan, melt second measure of butter, sweat spring onion and silverbeet for 2 minutes, add parsley and season. Remove from heat and fold in mashed potato. Keep warm.

Source: NZ on a Plate