Colcannon

• 1 1/4 lb. potatoes, peeled and cut into large cubes
• 1 lb. rutabaga, peeled and cut into large cubes
• 2 c. shredded cabbage
• 7 Tbsp. butter
• 1/2 c. half and half
• salt and pepper to taste
• 3 scallions, finely chopped

1. Cook potatoes and rutabagas in lightly salted water until tender, about 25 minutes. In meantime, blanch cabbage in boiling water for 4 minutes; drain. When potatoes and rutabagas are done, drain and return to pan. Shake over low heat until they are dry. Mash potatoes and rutabagas in 4 tablespoons butter and 1/3 cup half and half. Add more half and half if necessary to make a thick smooth puree. Season with salt and pepper. Melt 2 tablespoons of the remaining butter in a large ovenproof skillet over medium heat. Add cabbage and cook, stirring constantly, for 2 minutes. Stir in mashed potatoes and scallions. Dot top with remaining butter and bake in preheated oven at 350u0b0 for 15 minutes.
2. Serve immediately.

potatoes, cubes, cabbage, butter, salt, scallions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996255 (may not work)