Prep 15 mins
Cook 25 mins
With St. Patricks Day just around the corner why not try this Irish comfort food.
- 750 g potatoes
- 6 spring onions, including the green tops,chopped
- 1⁄3 liter milk
- 50 g butter, plus extra for serving
- 175 g blue cheese, crumbled (optional)
- freshly ground black pepper
- Peel potatoes and cut in to large even dice, cook in boiling salted water for 20-25 minutes or until tender.
- Drain well.
- Put the spring onions in a saucepan with the milk, bring to the boil, then simmer for 2-3 minutes.
- Remove from the heat and infuse for 10 minutes.
- Mash the potatoes, beat in the milk and onion mixture, then the butter, salt and pepper.
- Put in a clean pan and reheat.
- To serve, spoon into small bowls in mounds, make a hollow in the top and insert more butter and cheese (if using) Kale or cabbage can be used instead of the onions and cheese, would then be called Colcannon.
Being the bleu cheese lover I am, I LOVED this! It was such a nice change from the usual mashed potatoes. Thanks!
I served this on St. Patty's day with corned beef & cabbage. My family liked these, but I thought they would have a stronger flavor. I will make these again as they made a nice accompaniment to the corned beef.