Potatoes Colcannon
Potatoes Colcannon is a mash of potatoes and greens that gets a short bake in a mold, so it comes out with a set shape and a lightly firmed surface. This version is adapted from the Household Cyclopedia, a nineteenth century reference book. The key step is wringing the cooked greens dry before chopping, which keeps the mash fluffy. Spinach works well, and butter and black pepper do the seasoning.
Instructions
Boil the potatoes in one pot and the greens in another until each is tender. Drain both well.
Mash the potatoes until no lumps remain.
Press or squeeze the greens to get rid of as much liquid as you can, then chop them finely. Wet greens will make the mash soggy, so take your time with this step.
Combine the mashed potatoes, chopped greens, butter, pepper and salt, and mix until the greens are spread evenly through the potato.
Pack the mixture into a greased mold. Bake in a hot oven for 10 minutes.
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