Colcannon

• 4 pounds russet potatoes, peeled, cut into 1 1/2 inch pieces
• 1 1 1/2 pound savoy cabbage, thinly sliced (I use the regular cabbage you find at the grocery store)
• 1 1/4 cups of water
• 1 cup milk
• 1 green onion bunch, chopped (I just slice them)
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• Chopped fresh chives or green onion tops

1. Cook potatoes in large pot of boiling, salted water until tender. Drain. Return potatoes to pot and mash with potato masher. Set aside.
2. Combine cabbage and water in heavy large skillet. Boil until almost all liquid evaporates, tossing cabbage frequently, about 15 minutes. Mix cabbage into mashed potatoes.
3. Combine milk, green onions and 1/2 cup butter in heavy medium saucepan. Bring to boil, stirring to melt butter. Pour over potato mixture and stir to combine. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and let stand at room temperature. Before continuing, rewarm over low heat, stirring frequently). Mound mashed potatoes in bowl. Make well in center. Place remaining 1/4 cup butter in well. Sprinkle with chopped chives (I use green onion tops) and serve.

russet potatoes, savoy cabbage, ubc, milk, green onion, ube, fresh chives

Taken from www.epicurious.com/recipes/member/views/colcannon-50006089 (may not work)