Felicity Cloake’s ” perfect” recipe for this Irish dish of buttery mash and greens.
Ingredients
- 700 g floury potatoes e.g. golden wonder, kerr’s pink, rooster or, if none of those are available, maris piper)
- 150 g kale or savoy cabbage or brussels sprout tops
- 6 spring onions
- 75 g butter plus extra to serve
- 125 ml whole milk or single cream
- salt and black pepper
Servings:
Instructions
- Scrub the potatoes clean, then put them into a large saucepan, with the larger spuds at the bottom. Cover with cold, salted water and bring to a boil, then simmer for about 15 minutes, until just soft but not cooked through.
- Tip out two-thirds of the water, cover and simmer until the potatoes are cooked through – keep an eye on the pan to make sure it doesn’t boil dry.
- Blanch the greens in salted, boiling water, until tender but not overly soft. Drain and finely chop with the spring onions (or blitz briefly in a food processor until chopped, but not pureed).
- Once the potatoes are done, drain and put them back in the hot pan. Cover with a tea towel and leave to steam for five minutes.
- In the meantime, melt the butter and bring the milk or cream to a simmer; keep both warm. Put a serving dish into a warm oven or fill with boiling water.
- Peel the potatoes, holding them in a tea towel to protect your hands, then mash or pass through a ricer. Beat in the melted butter, followed by the milk, until the mash is of a consistency you like.
- Stir in the greens and season to taste. Spoon into the warmed dish, top with a big knob of butter and serve immediately.
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