As the Irish proverb goes - it is easy to halve the potato where there is love. When it comes to Irish potatoes, however, I have to disagree. I find it difficult letting anyone, whether I love them or not, near my fries, mash or potato skins. The reason being is that there is something about the taste of Irish potatoes that makes them sodifferent to any other potatoes I have ever tasted. Indeed there are not enough adjectives to describe this most versatile of veg - creamy, rich, fluffy, soft, delicate, subtle, buttery, light, scrumptious, velvety, melt-in-your-mouth, smooth, milky, moreish….oh so delicious!

Now given that potatoes are 80% water this is probably hard to believe, but the Irish spud seems to be the genuine article. Boiled, mashed, baked, roasted, scalloped, fried, au gratin or casseroled - once tasted, never forgotten. Believe me. 

So, to pay homage to this virtuous vegetable on St Patrick’s Day, I leave you with a recipe for Colcannon. Traditionally lucky charms or coins are hidden in the mixture, which are said to bring good luck or fortune to the recipient. You’ll also be pleased to know that the serving suggestion is individual bowls, so you can indulge in this potato-y pot of gold without thinking about having to share it!

Colcannon, serves 4. From ‘Irish Pub Cooking’

Ingredients:

1 lb/450g starchy potatoes

4 tbsp butter

150ml/5 fl oz single cream

½ small head of green or white cabbage (you can also use kale and leeks if you prefer)

6 spring onions, cut into 5-mm/¼-inch slices

salt and pepper

1. Cook the potatoes in a large pan of boiling salted water for 15-20 minutes. Drain well and mash with a potato masher until smooth. Season to taste with salt and pepper, add the butter and cream and stir well.

2. Cut the cabbage in half, remove and discard the central stalk and shred finely. Cook the cabbage in a large pan of boiling salted water for 1-2 minutes, until it is soft. Drain thoroughly.

3. Mix the cabbage and mashed potatoes together, then stir in the spring onions. Season well with salt and pepper. 

4. Serve immediately in individual bowls.