No doubt my grandmother would have used them at any time that suited rather than today especially, but that is what a good recipe is for. I particularly like the Colcannon which works very well with pork or gammon while it is also good as part of a cooked breakfast.
And finally, here below is the Colcannon recipe that I use both at work and at home. I much prefer the mash with the addition of approximately one-third parsnip and a spinach/kale/cabbage combination for the greens.
Providing that the original ideal is preserved there is no reason why personal touches cannot be introduced.
2 large potatoes (1 to 1½ lb), peeled and cut into chunks
2 large parsnips, peeled and cut into chunks
5 tbsp unsalted butter
3 cups of chopped cabbage, kale or spinach
3 green onions, finely chopped
1 cup milk or cream
Boil the potato and parsnip together until tender (15 to 20 minutes), then drain and mash.
Melt the butter in the pot and, once hot, add the greens. Cook for 3-4 minutes until they are wilted then add the green onions and cook for 1 minute more.
Reduce the heat to medium and add the milk or dream. Stir in the potatoes with the greens and warm thoroughly.
Season to taste and serve hot, with a knob of butter.