Colcannon

• 1 1/4 pounds (about 2 large) russet (baking) potatoes
• 3 cups thinly sliced cabbage
• 1/2 cup milk, scalded
• 2 tablespoons unsalted butter, cut into bits and softened

1. Peel the potatoes and cut them into 1-inch pieces.
2. In a saucepan cover the potatoes with salted water and simmer them, covered, for 15 minutes, or until they are tender.
3. While the potatoes are simmering, in a steamer set over boiling water steam the cabbage for 5 minutes, or until it is tender.
4. Drain the potatoes in a colander, force them through a ricer or the medium disk of a food mill into a bowl, and stir in the milk, the butter, the cabbage, and salt and pepper to taste.

russet, cabbage, milk, unsalted butter

Taken from www.epicurious.com/recipes/food/views/colcannon-11710 (may not work)