Colcannon

1. 1

   Cook potatoes in large pot of boiling, salted water until tender. Drain. Return potatoes to pot and mash with potato masher. Set aside.

2. 2

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

3. 3

   Combine milk, green onions and 1/2 cup butter in heavy medium saucepan. Bring to boil, stirring to melt butter. Pour over potato mixture and stir to combine. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and let stand at room temperature. Before continuing, rewarm over low heat, stirring frequently). Mound mashed potatoes in bowl. Make well in center. Place remaining 1/4 cup butter in well. Sprinkle with chopped chives (I use green onion tops) and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.