Colcannon

Colcannon, a traditional Irish potato dish, can be made with either kale or cabbage. Kale is more colorful; cabbage may be more readily available. Either is very tasty. It was eaten by the Irish communally from the same dish, instead of each having a plate or bowl. Colcannon makes a good "encore" use for left-over mashed potatoes. If using leftover potatoes, boil the cabbage until done, and proceed with the recipe.

Colcannon
1 lb potatoes, peeled and quartered
water for boiling
1 tsp salt
1 cup shredded cabbage
1/4 cup butter
3/4 cup milk
2 to 3 Tbsp onion, chopped
2 tsp or more salt
pepper to taste
In a saucepan, cover the potatoes with water. Add 1 tsp salt, cover and cook until done. In a separate saucepan, add about 1/4 cup water, cabbage, and 1 tsp salt. Cook, covered about 5 minutes. Drain the cabbage and return to the pan, cover and set aside to keep warm. Drain the potatoes. In the potato pan, add the butter and onions. Cook onions about 3 minutes. Add the potatoes to the pan and whip, adding enough milk and additional butter to make smooth. Stir in the cabbage and add pepper to taste. Serve hot.