Colcannon (Irish mashed potatoes with cabbage)

Oh my, I love potatoes.  Here is a traditional Irish recipe that I have been making annually for Thanksgiving for about 20 years now.  It has also become my kids’ favorite comfort food during difficult days, cold weather, heartbreaks, and whatever else ails them sometimes.

Ingredients

• 4 cups thinly sliced and chopped green cabbage (pieces should be just under an inch long and 1/4 inch wide)
• butter (about a stick)
• 6 cups boiling potatoes, such as russet, (about 9), quartered
• about 1 cup of milk, tepid to very warm (not cold)
• 6 scallions, sliced tiny
• salt/pepper
• 1 TBL fresh parsley (optional)

1. Sauté the chopped cabbage and scallions in butter and a little bit of water.  Let the cabbage get wilty and fully cooked.  Add a little salt and pepper if you like.  Set aside.
2. Boil potatoes in lightly salted water until tender, about 20 minutes.  Then drain, and return to pot.  Stir until they're dry.  Remove from heat.
3. Mash or puree with mixer.
4. Add some butter and salt to taste.
5. Gradually add the warm milk as you continue to mash/purée.  The potatoes should hold their shape in a spoon.
6. Fold in the cooked cabbage and scallions.
7. Put in a serving bowl and top with the parsley.