Colcannon is traditionally made from mashed potatoes and cabbage or kale, while champ is usually made with spring onions (scallions) but it could use onions or chives. There are many regional variations of this dish, some may add Irish bacon, others might use leeks. Whatever your preference, the main ingredient is what matters most - the fluffy, nutritious and delicious mashed potato.
1kg potatoes, peeled and diced
250g savoy cabbage, finely sliced
1 bunch of spring onions, finely sliced
2 tablespoons of butter
75ml of milk
A good pinch of sea salt and black pepper
Add the peeled and diced potato to a pot of cold water, cover, place over a high heat and bring to the boil.
Reduce heat and simmer until the potato is tender when pierced with a fork.
While the potatoes are cooking, place the cabbage or kale into a steamer and steam until tender.
When the potatoes are cooked, remove from the heat, drain water and add back into the pot with the butter and milk.
Mash until creamy, adding more butter or milk/cream to suit your preference.
While the mash is till hot, add in the spring onion, steamed cabbage, sea salt and black pepper and stir through with a spoon until evenly combined.
Serve straight away garnished with butter and sea salt.