Colcannon

• 1 lb red potatoes or 1 lb yukon gold potato, unpeeled
• 4 cups shredded green cabbage
• 1 cup chopped onion
• 1/4 cup milk
• 1 tablespoon butter
• 3 ounces cheddar cheese or 3 ounces other hard cheese, grated
• salt and pepper, to taste

1. Boil potatoes in lightly salted water until tender.
2. Drain,reserving the liquid,and set them aside to cool Using the reserved potato water,boil the cabbage and onion for about 5 minutes- Drain and set aside.
3. When potatoes are cool enough to handle,peel and mash with milk,butter,and salt and pepper,to taste.
4. Add the reserved onion and cabbage mixture.
5. Mix 2/3 of the cheese with the potatoes and transfer to a greased casserole or shallow baking dish.
6. Sprinkle with remaining cheese on top.
7. Heat in a moderately hot oven and let cheese on top brown slightly.

red potatoes, shredded green cabbage, onion, milk, butter, cheddar cheese, salt

Taken from www.food.com/recipe/colcannon-50540 (may not work)