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.
This is great with savoury mains, such as veggie sausages and mushroom gravy or nutroast and gravy.