Colcannon

Colcannon

4 lbs. russet potatoes, peeled, cut into 1 1/2-inch pieces

1 (11/2-lb.) cabbage, thinly sliced

1 1/4 C. water

1 C. milk

1 bunch green onions, chopped

3/4 C. unsalted butter, at room temperature

chopped fresh chives or green onion tops

salt and pepper, to taste

Cook potatoes in large pot of boiling salted water until tender. Drain. Return potatoes to pot and mash coarsely. Set aside.

Combine cabbage and water in large, heavy skillet. Boil until almost all liquid evaporates, tossing cabbage frequently, about 15 minutes. Mix cabbage into mashed potatoes.

Combine milk, green onions and 1/2 cup butter in heavy, medium-size saucepan. Bring to boil, stirring to melt butter. Pour over potato mixture and stir to combine. Season to taste with salt and pepper.

Mound mashed potatoes in bowl. Make a well in center. Place remaining 1/4 cup butter in well. Sprinkle with chives and serve.