2 to 2 ½ lb. Potatoes (like Yukon gold)
1 small (about 1lb) Savoy or regular cabbage or curly kale
1 cup Milk
2 to 3 Tablespoons Chopped spring onions or scallions (more if your prefer)
½ stick Butter
To taste Salt
To taste Freshly ground pepper

Scrub the potatoes and leave the skins on. Put them in a saucepan of cold water, add a good pinch of salt and bring to the boil.

When the potatoes are about half cooked (15 minutes approx.) strain off two-thirds of the water, replace the lid on the saucepan, simmer and allow the potatoes to steam until they are cooked.

Discard the dark outer leaves of the cabbage, wash the remainder and cut into quarters, remove the core and cut finely across the grain. Cook in a little boiling salted water or until soft. Drain, season with salt, pepper and a little of the butter.

When the potatoes are just cooked, put the milk into a saucepan with the scallions and bring to the boil Pull the skins off the potatoes, mash quickly while they are still warm and beat in enough of the hot milk to make a fluffy puree. (If you have a large quantity you can do this in a food mixer.)

Stir in the cooked cabbage and taste for seasoning.

Colcannon may be prepared ahead up to this point and reheated later in a 350°F oven. Cover with tin foil before reheating so that it doesn’t get crusty on top.

Serve in a hot dish with a lump of butter melting in the center.

Yield: 8 servings

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