Colcannon

From Jodie

2 pounds russet spuds

1/2 pound cabbage, cut into fine shreds

1/4 cup butter

5/8 cup milk

1/2 cup sliced green onions

salt and pepper

Peel spuds, rinse.  Submerge in water until all are peeled.  Drain, cut into 2 inch pieces.  Place in pan and cover with water.  Bring to boil, covered, over high heat.  Reduce hear and simmer until tender when pieced with fork, about 15 minutes.  Drain, mash, cover.

Place cabbage and butter in pan used for spuds.  Cover.  Steam cabbage over medium high heat until well wilted. (8 to 15 minutes), stirring often.  Allow to caramelize somewhat for added flavor.

Meanwhile, stir milk and onions often in 3 - 4 quart pan over medium heat till simmering, 8 - 10 minutes.

Stir milk mixture into spuds until smooth.  Stir in cabbage.  Season with salt and pepper.