Colcannon - cooking recipe

Ingredients

4 or more large Idaho baking potatoes
2 to 3 Tbsp. butter
1/4 c. warm milk
3 c. cabbage, cut in 1/2-inch squares
2 Tbsp. butter, melted
3 green onions, thinly sliced
salt and pepper

Preparation

Peel and cut potatoes into small pieces. Cover with boiling water and cook until tender.
Drain and dry over low heat.
Mash and add 2 to 3 tablespoons of butter and the warm milk.
Beat until light and fluffy.