Mashed Potatoes and Cabbage (Colcannon)
Source: teriskitchen.com
1 small head cabbage
1 pound white potatoes (4 or 5 med)
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.
SERVES 4-6