Light, fluffy and creamy, mashed potatoes make a perfect accompaniment for numerous main courses. They're a household staple throughout the country, suitable for everything from roast dinners to sausage and mash.

I prefer a creamy mash with generous amounts of butter and milk. Nevertheless, it can become somewhat repetitive at times, so I recently chose to upgrade my mashed potatoes. As it was recently St Patrick's Day, I felt inspired to attempt Colcannon potatoes.

The traditional Irish dish consists of creamy mashed potatoes, customarily served with cabbage or kale.

Recipes vary slightly online, with some incorporating onion, spring onions, and even bacon. I opted to deviate from tradition somewhat and utilise leeks alongside cabbage.

Both vegetables were remnants from other meals I'd prepared that week, so it seemed like an ideal opportunity to consume them. I simply chopped and fried my leek and cabbage, then incorporated them into my mashed potatoes.

The outcome impressed me, as it provided the mash with considerably more flavour and nutrients. It's definitely worth attempting if you wish to incorporate more vegetables into your diet or enhance the taste of mashed potatoes.

Ingredients to serve 6

• 1kg potatoes, peeled and cut into one to two-inch pieces (King Edward or Maris Piper)
• 100g butter
• 150ml double cream or milk
• One small cabbage, finely chopped
• Bunch of spring onions, finely chopped
• Any other leafy greens can be thrown in if desired, such as leeks

Method