Colcannon with White Cabbage and Green Onion

Peel the potatoes, cut them into evenly sized pieces, put them in a pot, cover with some water, add salt and cook covered for 15–20 minutes after boiling, until the pieces are easily pierced with a knife.

While the potatoes are cooking, thinly shred the cabbage and slice the green onion. In a heavy pot, melt 30 g of butter, pour in 30 ml of water, add the cabbage and green onion, cover with a lid and cook over high heat for 5 minutes, stirring once or twice.

Remove the cabbage from the heat, drain off any excess liquid well and season it with black pepper.

Drain the water from the potatoes and return the pot to low heat for 1–2 minutes to let excess moisture evaporate.

Warm the milk, pour it into the hot potatoes, add 50 g of butter and mash with a potato masher until smooth.

Fold the sautéed cabbage and green onion into the mash, add salt and black pepper to taste and heat through for another 1–2 minutes over low heat.

Divide the colcannon among plates, make a well in the center of each portion and place the remaining butter in it to melt before serving.