Colcannon

 
  • 1 1/2 lbs potatoes
  • 1 1/2 cups milk
  • 1 head green cabbage, grated
  • 1 tbsp butter
  • Salt and pepper to taste

Boil the potatoes until they can be pierced easily with a fork. Drain and mash and mix with the milk.

In a separate pot, boil the cabbage. Remove from the pot and toss with the butter until it melts.

Fold the cabbage into the potatoes. Season with salt and pepper and serve.

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