Colcannon

Serves 2

Ingredients

  • 1kg potatoes, peeled and cut into chunks
  • ½ Savoy cabbage, cored and shredded
  • 100g fat-free natural fromage frais
  • Salt and freshly ground black pepper

Method

  1. Cook the potatoes in a pan of lightly salted boiling water for 12-15 minutes, adding the cabbage for the last 5 minutes to soften the leaves.
  2. Drain and return to a low heat to dry off any excess moisture.
  3. Remove the pan from the heat, stir in the fromage frais and mash until smooth. Season to taste and serve hot.
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