Courtney Roulston's Crushed Carisma Potato & Pea Colcannon
Recipe Credit to Courtney Roulston
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.
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.
Drain well then place the pot back onto a low heat to ensure any excess moisture is removed.
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 poon to mix everything until its creamy and the cavolo nero has wilted.
Place into a serving bowl and top with the remaining butter and a few grinds of black pepper.