Courtney Roulston's Crushed Carisma Potato & Pea Colcannon

30
4
Easy

Recipe Credit to Courtney Roulston

Ingredients

800g Carisma Potatoes, washed, skins on
Sea salt and pepper to taste
1 cup frozen peas
1 cup cavolo nero, finely chopped (or use any leafy greens)
3 green spring onions, finely sliced
1/3 cup flat leaf parsley, chopped
2/3 cup milk
50g butter

Method

STEP 1

Cut the potatoes into 3cm rough cubes, place into a pot and cover with water. Season with a pinch of salt then place onto a medium/high heat and bring up to the boil.

STEP 2

Cook for 10 minutes then place the frozen peas in with the potatoes. Continue to cook for a further 5 minutes, or until the potatoes are tender.

STEP 3

Drain well then place the pot back onto a low heat to ensure any excess moisture is removed.

Step 4

Use a potato masher or fork to crush the potatoes and peas, then add in the spring onions, parsley, milk, 30g of the butter and a pinch of sea salt. Use a large wooden spoon to mix everything until its creamy and the cavolo nero has wilted.

Step 5

Place into a serving bowl and top with the remaining butter and a few grinds of black pepper.

Print Recipe

Share Recipe

Reviews

0.0 out of 5 stars (based on 0 reviews)

50%

40%

30%

20%

10%

There are no reviews yet. Be the first one to write one.