Colcannon

Peel and cut potatoes into evenly sized chunks, then place them in a large pot of salted cold water. Bring to a boil over high heat and cook for 15-20 minutes until fork-tender.

While the potatoes cook, trim and thinly slice the leeks, using both the white and light green parts. Rinse thoroughly under cold water to remove any grit.

Melt half the butter in a skillet over medium heat and gently sauté the leeks for 8-10 minutes until softened and lightly golden. Remove from heat and set aside.

Warm the milk in a small saucepan over low heat until it is just steaming, then remove from heat. Do not allow it to boil.

Drain the cooked potatoes thoroughly and return them to the pot over low heat for 1-2 minutes to steam off any excess moisture.

Mash the potatoes until smooth, then gradually incorporate the warm milk and remaining butter, mashing until the mixture is creamy and lump-free.

Fold the sautéed leeks into the mashed potatoes until evenly distributed throughout the mixture.

Season generously with salt and pepper to taste, then serve immediately with a small well of extra butter melting in the center of each portion.