6 med. potatoes, peeled
4 c. shredded cabbage or kale
1/4 c. butter
1 c. milk (approx.)
1 sm. onion or 6 scallions, diced
Salt & pepper

Quarter potatoes and boil in salted water until tender. At the same time, shred cabbage as you would for slaw, using a really green head. Boil uncovered until tender, 5-7 minutes; drain well. Add half the butter and onion to the cabbage; return to heat for a few minutes.

When the potatoes are tender, drain well and shake pan over heat until potatoes are dry. Mash, adding milk to make smooth and a bit thinner than you would normally serve mashed potatoes. Add remaining butter, cabbage and onion mixture and season to taste with salt and pepper.

Colcannon should be served in a mound with a well of melted butter in center. It's a good dish to serve with a broiled meat patties, carrot and raisin salad and some good fruit.