Colcannon

By á-184

Ingredients

• 1 1/4 pounds (about 2 large) russet (baking) potatoes
• 3 cups thinly sliced cabbage
• ½ cup milk, scalded
• 2 tablespoons unsalted butter, cut into bits and softened

Preparation

Step 1

Peel the potatoes and cut them into 1-inch pieces. In a saucepan, cover the potatoes with salted water and simmer them, covered, for 15 minutes, or until they are tender. While the potatoes simmer, cook cabbage in salted, boiling water until just tender, but still crunchy. Drain the potatoes in a colander. Mash potatoes and stir in the milk, the butter, the cabbage, and salt and pepper to taste.