Colcannon

Boil potatoes in water until very tender, then drain well and let steam dry for a minute.

Meanwhile melt half of butter in a skillet and cook kale with a splash of water until wilted and tender.

Warm milk with spring onions in a small saucepan until steaming.

Mash cooked potatoes with spring onion milk, salt and black pepper, then fold in wilted kale. Serve with the rest of the butter melting on top.