How We Survived... (Colcannon)

1. 1

   Bring a pot of water with the potatoes to boil, turn down to a simmer, cover and cook until the potatoes are just fork tender. Drain.

2. 2

   In the meantime, combine the milk/cream, garlic, and peppercorns in a small saucepan. Bring just to a simmer, then remove from the heat, stir in the sugar and salt and allow to infuse while the potatoes cook.

3. 3

   In a large frying pan, melt 1 Tbs. of the butter over medium-high heat until foaming, then add the cabbage, stirring occasionally, and cook until softened and starting to get nicely browned in places. Remove from the heat.

4. 4

   Cut 3 of the remaining Tbs. of butter into chunks and place them in the bottom of a bowl. Strain the infused milk/cream into the bowl. Then, using a potato ricer, rice the potatoes into the bowl. Gently fold the potatoes, cream and butter together with a wooden spoon. Then gently stir in the cabbage and the chives/green onions. Season with more salt to taste.

5. 5

   Divide into bowls. Make a little divot in the potato-cabbage mixture in each bowl and add a pat of the remaining butter to each.

6. 6

   If you have any leftovers, you can make them into potato-cabbage cakes the next day. Just stir in 1 beaten egg per cup of leftovers. Mix just until combined, then gently form the mixture into patties. Fry in butter until golden brown on each side, then serve. Yum.

* Per serving · 4 servings · Values may vary.