Colcannon - cooking recipe

Ingredients

1 1/4 lb. potatoes, peeled and cut into large cubes
1 lb. rutabaga, peeled and cut into large cubes
2 c. shredded cabbage
7 Tbsp. butter
1/2 c. half and half
salt and pepper to taste
3 scallions, finely chopped

Preparation

Cook potatoes and rutabagas in lightly salted water until tender, about 25 minutes. In meantime, blanch cabbage in boiling water for 4 minutes; drain. When potatoes and rutabagas are done, drain and return to pan. Shake over low heat until they are dry. Mash potatoes and rutabagas in 4 tablespoons butter and 1/3 cup half and half. Add more half and half if necessary to make a thick smooth puree. Season with salt and pepper. Melt 2 tablespoons of the remaining butter in a large ovenproof skillet over medium heat. Add cabbage and cook, stirring constantly, for 2 minutes. Stir in mashed potatoes and scallions. Dot top with remaining butter and bake in preheated oven at 350\u00b0 for 15 minutes.
Serve immediately.