Traditional Irish Colcannon

Ingredients:

• 4 pounds potatoes or about 7-8 large potatoes (russet potatoes are best)
• 1 green cabbage or Kale
• 1 cup Cream
• 1 stick unsalted butter divided into three parts
• 4-5 scallions green onions, chopped
• Kosher Salt
• fresh ground Pepper
• Fresh Parsley

Directions:

1. Peel and boil the potatoes. Remove the core from the cabbage, slice it thinly, and put into a large saucepan.
2. Cover with boiling water from the kettle and keep at a slow rolling boil until the cabbage is just wilted and has turned a darker green. This can take anything from 3-5 minutes depending on the cabbage. Test it and don’t let it overcook if anything it should be slightly undercooked.
3. When the cabbage is cooked, drain it well, squeeze to get any excess moisture out, then return to the saucepan. Add one-third of the butter and cover.
4. Leave it covered and in a warm place, but not on a burner, with the butter melting gently into it while you continue.
5. When the potatoes are soft, drain and return the saucepan, with the drained potatoes in, to a low burner, leaving the lid off so that any excess moisture can evaporate.
6. When they are perfectly dry, add the milk to the saucepan along with a third of the butter and the chopped scallions if you are using them. Allow the milk to warm but not boil – it is about right when the butter has fully melted into it and it starting to steam.