How We Survived... (Colcannon)

• 2 large Russet potatoes, peeled and cut into 2 inch pieces
• 1/2 cup whole milk or heavy cream
• 2 garlic cloves, peeled and smashed
• 1 teaspoon whole black peppercorns
• 1/4 teaspoon sugar
• 1/4 teaspoon salt, plus more to taste
• 6 tablespoons butter, divided (I used unsalted, but you can use whatever you have)
• 1/2 head of green cabbage, thinly sliced and cut into about 2 1/2 inch strips
• 3 tablespoons chopped chives or green onions, from the back yard :)

1. Bring a pot of water with the potatoes to boil, turn down to a simmer, cover and cook until the potatoes are just fork tender. Drain.
2. In the meantime, combine the milk/cream, garlic, and peppercorns in a small saucepan. Bring just to a simmer, then remove from the heat, stir in the sugar and salt and allow to infuse while the potatoes cook.
3. In a large frying pan, melt 1 Tbs. of the butter over medium-high heat until foaming, then add the cabbage, stirring occasionally, and cook until softened and starting to get nicely browned in places. Remove from the heat.
4. Cut 3 of the remaining Tbs. of butter into chunks and place them in the bottom of a bowl. Strain the infused milk/cream into the bowl. Then, using a potato ricer, rice the potatoes into the bowl. Gently fold the potatoes, cream and butter together with a wooden spoon. Then gently stir in the cabbage and the chives/green onions. Season with more salt to taste.
5. Divide into bowls. Make a little divot in the potato-cabbage mixture in each bowl and add a pat of the remaining butter to each.
6. If you have any leftovers, you can make them into potato-cabbage cakes the next day. Just stir in 1 beaten egg per cup of leftovers. Mix just until combined, then gently form the mixture into patties. Fry in butter until golden brown on each side, then serve. Yum.

potatoes, milk, garlic, whole black peppercorns, sugar, salt, butter, head of green cabbage, chives

Taken from food52.com/recipes/11988-how-we-survived-colcannon (may not work)