Colcannon

Ingredients

• 2.5 lbs potatoes, peeled and chunked
• 1 small head cabbage or kale, shredded
• 4 scallions, sliced
• 1/2 cup milk, warmed
• 6 tbsp butter, divided
• Salt and pepper to taste

Instructions

1. 1Boil potatoes until very tender, then drain well.
2. 2Meanwhile, steam or boil the shredded cabbage until tender.
3. 3Simmer scallions in the warm milk for a few minutes to soften.
4. 4Mash the potatoes with half the butter and the scallion milk until smooth.
5. 5Fold in the cooked cabbage.
6. 6Serve with a well in the center filled with the remaining melted butter.

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