James Galway’s Colcannon
2 pounds white potatoes, peeled and
cut into 1 1/2-inch pieces
2 bunches scallions (white parts only)
1 small green cabbage, cored and cut
into 1-inch chunks
1/2 cup heated milk or half-and-half
1/4 to 1/2 cup butter, softened
Salt and pepper, to taste
In a saucepan, combine the potatoes with cold water to cover. Top with the scallions and cabbage. Simmer, covered until potatoes are tender; drain well.
Return the potato mixture to the saucepan. Cook over low heat, mashing with a potato masher until coarse. Add the milk and butter and mix well. Season with salt and pepper.
Makes 6 to 8 servings.