Colcannon - cooking recipe

Ingredients

2 lb. potatoes, scrubbed
1 small head cabbage (about 1 lb.), cored and shredded
1 to 1 1/2 c. milk
1/2 to 1 stick unsalted butter

Preparation

In a large saucepan, cook the potatoes in boiling water, salted, for 30 to 40 minutes, or until tender.
While the potatoes are cooking, cook the cabbage in a saucepan in a small amount of boiling water for 5 to 7 minutes, or until tender, and drain very well.
Drain the potatoes well, then peel and mash them with enough of the milk to make a soft consistency.
Stir the cabbage into the potatoes, then season with salt and pepper.
Spoon the colcannon into a serving dish; make a hollow in the center and put the butter in the hollow to melt slowly into the mixture.
Yield: 6 servings.