Colcannon

By Bostoncook

The Garden-Fresh Vegetable Cookbook

Ingredients

• 3 tablespoons butter
• 1/2 head cabbage, shredded
• 1 onion, halved and thinly sliced
• 2 pounds potatoes, peeled and in large pieces
• 1/2 cup milk, warmed
• salt and pepper

Preparation

Step 1

1. Saute cabbage and leeks in 3 tbsp butter until very tender and sweet, about 30 minutes.

2. Place potatoes in a pot with water to cover; bring to a boil. Reduce heat and boil gently until tender - 15-25 minutes. Drain and mash. Beat in the rest of butter and milk. Fold in cabbage; season generously.

Notes: Original recipe called for 6 tbsp butter and indicated 4 servings.