Potato and Cabbage Colcannon

Ingredients

• 2 lbs (900 g) potatoes, peeled and cut into chunks

• 4 cups chopped green cabbage

• 4 tbsp butter

• ½ cup milk or cream (warm)

• 3 green onions, chopped

• Salt and pepper, to taste

• Optional: a pinch of nutmeg

Instructions

1. Cook potatoes:
   Place potatoes in a large pot of salted water. Bring to a boil and cook 15–20 minutes until tender. Drain.

2. Cook cabbage:
   In a skillet, melt 2 tbsp butter over medium heat. Add cabbage and cook 5–7 minutes until softened but still bright green.

3. Mash potatoes:
   Mash the cooked potatoes with remaining butter and warm milk until creamy. Season with salt, pepper, and nutmeg if using.

4. Combine:
   Stir in cooked cabbage and green onions. Mix until well combined.

5. Serve:
   Serve hot as a side dish with your favorite meat or stew.