mashed potatoes

Photo by V. Levis for Australian Gourmet Traveller

Mashed potatoes with Sea Lettuce...a twist on the Irish Potatoes Colcannon

Potatoes Colcannon are usually mashed with Swiss Chard (or Silverbeet in NZ), but they are equally delicious mixed with seaweed...in this case with Sea Lettuce Leaves.


10 Desiree potatoes (about 1.5kg), peeled
1 tbsp rock salt (for cooking the potatoes)
50g butter (or equivalent)
1/2 paquet (5g) of Sea Lettuce leaves, re-hydrated &  coarsely chopped
3 small spring onions, thinly sliced
200ml pouring cream, warmed
50g softened butter
½ cup (firmly packed) flat-leaf parsley, coarsely chopped


Cook the potatoes in salt water for 20 minutes or until tender. Mash the potatoes with the butter & warm cream and working quickly, add chopped Sea lettuce leaves & spring onion, and stir over low heat to warm through. Add parsley, season to taste and serve immediately.