MASHED POTATOES AND CABBAGE
(Colcannon)

This recipe for colcannon is so good. Even some of my friends, who don't particularly care for cabbage, love it in these mashed potatoes. Many of the traditional recipes call for kale or cabbage, so you can use either.

INGREDIENTS

• 1 small head cabbage
• 1 pound white or Yukon gold potatoes (4 or 5 medium)
• 2 tablespoons butter
• 1 large onion, chopped
• Milk
• Salt and pepper to taste
• Extra butter

Clean the cabbage and slice into 1/4 to 1/2 inch wedges; chop the wedges into small pieces. Cook in lightly salted boiling water until tender, about 20 minutes. Drain well.

Meanwhile, sauté the onions in the butter in a small skillet until soft and slightly caramelized. Peel the potatoes; cook in lightly salted boiling water until tender. Drain well and mash. (I think this is best if the mashed potatoes have a slightly chunky texture.) Add milk as needed. Stir in the onions and cabbage. Taste for seasoning; add extra butter if desired. Serve immediately or keep warm on a very low burner. Stir well and make certain they are still hot before serving.