Colcannon

• 1 pound Savoy, spring cabbage, or kale (kale is the most traditional)
• About 1 cup milk
• Salt and freshly ground black pepper
• 4 tablespoons butter

1. Scrub the potatoes, put them in a saucepan of cold water, add a good pinch of salt, and bring to a boil.
2. When the potatoes are half-cooked after about 15 minutes, strain off two-thirds of the water, replace the lid on the saucepan, and put over a low heat, leaving the potatoes to steam until they are cooked.
3. Meanwhile, if using cabbage, remove the dark outer leaves, wash the remainder, cut it into quarters, remove the core, and cut finely across the grain. Boil in a little boiling water or bacon cooking water until soft. Drain and season with salt, freshly ground pepper, and a little butter.
4. When the potatoes are just cooked, put the milk and the finely chopped shallots into a saucepan and bring to a boil. Pull the peel off the potatoes and discard. Mash the potatoes quickly, while they are still warm, and beat in enough boiling milk to make a fluffy puree. (If you have a large quantity, put the potatoes in the bowl of a food mixer and beat with the flat beater.) Then stir in the cooked cabbage and taste for seasoning. For perfection, serve immediately in a hot dish with a lump of butter melting in the center.

savoy, milk, salt, butter

Taken from www.seriouseats.com/recipes/2010/03/colcannon-recipe.html (may not work)