Colcannon

• 1 lb. floury potatoes (bakers)
• 1/2 savoy cabbage, shredded
• 4 fl. oz milk
• 5 tbsp. unsalted butter
• 2 green onions, chopped

1. Get out a pot for the potatoes and a saucepan for the cabbage and onions.
2. Boil salted water in the pot and add potatoes.
3. Simmer until tender (20-25 minutes).
4. Drain and cover with a tea towel for 5 minutes. Then uncover and leave to cool.
5. Bring salted water to a boil in the saucepan and blanch the cabbage until tender (3 minutes).
6. Drain and then refresh with cold water.
7. Chop cabbage to bite sized pieces.
8. Melt 4 tbsp.s of the butter in the saucepan and add the chopped onions and milk.
9. Peel the potatoes and push through a sieve into the milk and onions.
10. Mix with a wooden spoon and add the cabbage.
11. Reheat and serve with dollops of remaining butter and a good grind of pepper.

floury potatoes, savoy cabbage, milk, unsalted butter, green onions

Taken from www.epicurious.com/recipes/member/views/colcannon-50108086 (may not work)