1. In a large bowl combine the hot mashed potato with the cooked kale or savoy cabbage, carrots and fried onions.
2. Stir in the olive oil and mayonnaise to give that creaminess colcannon is known for. Add more or less according to taste. I like to add extra mayo.
3. Check and adjust seasoning then serve.
|Plain Mashed Potato. Still Hot|
|Kale Or Savoy Cabbage. Cooked And Chopped||225g/8oz|
|Carrots. Peeled. Cooked And Roughly Mashed||225g/8oz|
|Extra Virgin Olive Oil||2 Tablespoons Or To Taste|
|Sliced Red Onion. Fried||1|
This is great with savoury mains, such as veggie sausages and mushroom gravy or nutroast and gravy.