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Colcannon
Ingredients
2 lb. russet potatoes, peeled and quartered
1 lb. green cabbage, thinly sliced
1 large leek, rinsed well and sliced thin
1/4 cup milk
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup melted butter, divided
Directions
Boil the potatoes until they are very tender. Drain and mash the potatoes.
Boil the cabbage until tender. Drain well. Simmer the leek in milk until soft.
Add the leek mixture, salt, pepper and 1/4 cup of melted butter to the mashed potatoes and mix well. Gently stir in the cabbage. Place in a serving bowl and drizzle the remaining melted butter over top.
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