Colcannon

Ingredients

• 2 pounds russet potatoes – peeled and cut into 2-inch chunks
• 12 ounces green cabbage – cored and finely shredded
• 6 whole scallions – thinly sliced
• 1 cups whole milk
• 6 tbsp unsalted butter – cut into pieces
• 1 tbsp kosher salt – for boiling potatoes and seasoning
• 0.5 tsp black pepper

Instructions

1. Fill a large pot with cold water, add the potatoes, and stir in 1 tbsp kosher salt. Bring to a boil over high heat, then reduce to a lively simmer and cook until the potatoes are very tender when pierced, 15–20 minutes.
2. While the potatoes cook, bring a medium pot of water to a boil. Add the shredded cabbage and blanch until tender but still bright, 3–4 minutes. Drain very well, then squeeze out excess water with the back of a spoon; set aside.
3. In a small saucepan, combine the milk and the sliced scallions. Warm over low heat until steaming but not boiling, 3–5 minutes, then remove from heat to infuse.
4. Drain the potatoes thoroughly and return them to the hot pot. Set over low heat for 1–2 minutes, shaking the pot, to evaporate excess moisture.
5. Add the unsalted butter to the potatoes, reserving a small knob for serving if you like. Mash until the butter is mostly incorporated, then gradually pour in the hot milk and scallion mixture, mashing until creamy and smooth.
6. Fold in the cabbage until evenly distributed. Season with black pepper and additional kosher salt to taste.
7. Serve hot, making a small well on top of each portion for the reserved knob of butter, if using.