As usual, I call things stuff, but they’re rarely the legitimate, traditional recipe. It’s just easier to do that than be specific. Silverbeet and onion mixed with mashed potato doesn’t really conjure the same instant recognition as saying colcannon does.
All that aside, this week I was looking to be more mindful with my food use and not let things to to waste because I haven’t eaten them in time. My silverbeet from the farmer’s markets was wilting slightly and while I think it’s too strong to eat on its own, I didn’t have the inclination or the feta to bake it into a pie like I normally would. So I put it in mashed potato. And I ate the whole lot, by myself, in one day.
What? I’m pregnant. I’m allowed.
I also ate a lot of tiramisu birthday cake. Let’s never speak of it again.
So here’s my “use what you’ve got instead of buying more crap” colcannon. Now that’s a catchy title!
4 potatoes, peeled and diced.
2 bunch silverbeet, thick core cut out and leaves shredded
1 clove garlic, peeled
1/2 small onion
1 tablespoon butter
1/4 cup milk
salt and pepper
1. Boil the potatoes and garlic clove until tender.
2. Throw in the silverbeet and cook 2-3 minutes until tender.
4. Drain all and place back on low heat. Move veggies to one side and pour in the milk. When bubbling, take off heat, add butter and mash.
5. Add more milk if needed, stir in onion and season to taste. If you prefer your onion cooked, put in with either the potatoes or the silverbeet. Or you can use spring onion, but I didn’t have any.
6. Serve with extra butter on top. What? I’m pregnant. I’m allowed.
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