Irish Potato Colcannon

by Luisa
(Kerryville)

1 pound green cabbage or kale chopped (we use cabbage as it is a little milder)

4 ounces butter

2 pounds potatoes, peeled and quartered

1/2 cup milk or cream

Pinch of freshly ground nutmeg

Salt and freshly ground pepper to taste

Freshly chopped parsley for garnish

1. Boil potatoes in water until fork tender; drain.

2. Saute cabbage in 1-2 ounces butter until it starts to get tender, but keep a little bite in it.

3. Combine cabbage and potatoes. Melt 2 ounces butter, add to cabbage and potatoes. Add in milk or cream, nutmeg, and salt and pepper. Mash ingredients until fluffy.

4. Garnish with parsley and serve.

Yield: 4-6 servings.