Irish Colcannon - cooking recipe

Ingredients

1 lb. Russet potatoes, peeled and cooked
1/2 c. evaporated skim milk
1 Tbsp. margarine
2 c. shredded green cabbage, cooked
1 bunch green onions or leeks, chopped
salt and pepper to taste

Preparation

Mash potatoes with milk, margarine, salt and pepper until fluffy.
Simmer leeks or onions in 1/4 cup water, broth or milk until tender. Add to cabbage. Add all to potatoes and mix well.