Colcannon

Sauté the Greens (8-10 minutes)

• While the potatoes are boiling, melt 4 tablespoons (1/4 cup) of butter in a large skillet or Dutch oven over medium heat.
• Add the shredded cabbage and cook, stirring occasionally, until it has wilted and is tender, about 6-8 minutes.
• Stir in the sliced green onions and cook for another 1-2 minutes until they soften and become fragrant. Remove the skillet from the heat and set aside.

Mash the Potatoes (5 minutes)

• While the potatoes are steaming dry in the pot, gently heat the milk and the remaining 4 tablespoons of butter in a small saucepan or in the microwave until the butter is melted and the milk is warm. Do not let it boil.
• Mash the dry potatoes using a potato masher or a ricer until they are smooth and free of lumps.
• Gradually pour in the warm milk and butter mixture, continuing to mash or stir until the potatoes are creamy and fluffy. Avoid overmixing.

Combine and Serve (2 minutes)

• Gently fold the cooked cabbage and green onion mixture into the mashed potatoes.
• Season with the remaining 1/2 tsp of salt and the black pepper. Taste and adjust seasoning if necessary.
• Serve hot. For a traditional presentation, create a well in the center of each serving and add an extra pat of butter to melt into the potatoes.