Colcannon - cooking recipe

Ingredients

1 medium cabbage
2 Tbsp. butter
6 large potatoes, peeled and halved
1 1/2 c. milk
2 scallions or leeks, minced
minced parsley
salt and pepper to taste

Preparation

Cover potatoes with cold water; add salt and pepper and boil until tender.
Drain well and shake pan over heat to dry potatoes out.
Mash and set aside.
Core and shred cabbage.
Boil in 2 cups salted water until tender, about 8 to 10 minutes.
Do not overcook. Drain well and toss with 2 tablespoons melted butter, cover loosely.
Chop scallions or leeks.
Pour milk in saucepan, add the scallions or leeks and bring to a boil.
Pour milk mixture into the mashed potatoes, adding a bit of salt and pepper.
Beat until light and fluffy.
Fold in cabbage and heat over low heat, adding more milk, if needed.
Mound the mixture in a heated bowl, make a well in center, add butter and some minced fresh parsley.