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Colcannon (mashed potatoes with cabbage and scallions)

• Ingredients

  • 2 pounds all purpose potatoes, peeled and cut into 1½-inch chunks
  • 2 bunches scallions, white part only, sliced
  • 1 small green cabbage (about 1 pound), cored and chopped into 1-inch pieces
  • ½ cup milk or half-and-half, warmed
  • ¼ to ½ cup (½ to 1 stick) butter, softened
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper

• Directions

  1. Place the potatoes in a large saucepan or Dutch oven. Add cold water, just to cover. Pile the scallions and cabbage on top of the potatoes.
  2. Bring to a boil, cover, reduce heat to maintain a gentle boil, and cook until potatoes are fork-tender, about 20 minutes.
  3. Drain well, set the pot over low heat, add the warmed milk, butter, salt and pepper and mash with a potato masher or fork until coarsely mashed.
  4. Adjust seasonings and serve.
• • Yields: 6 to 8 servings

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