Colcannon

Directions

1. 1
   Peel the potatoes and chop into small, even-sized chunks. Place in a pan, cover with boiling water then crumble in the Knorr Reduced Salt Vegetable Stock Cube.
2. 2
   Bring to the boil and cook until the potatoes are tender, around 5-10 minutes. Drain thoroughly, return to the pan, cover then set aside.
3. 3
   Meanwhile, finely shred the Savoy cabbage, discarding the tough outer leaves and inner core.
4. 4
   Bring a pan of water to the boil, add in the shredded cabbage, bring back to the boil and cook for 1-2 minutes until the cabbage is tender; drain thoroughly.
5. 5
   Melt the butter in a small saucepan. Add in the spring onion and fry gently for 1 minute. Add in the milk and heat through gently.
6. 6
   Pour the hot spring onion milk into the potato and mash together well. Mix in the blanched cabbage, season with freshly ground pepper and serve at once.