Mashed Potatoes with Cabbage (Irish Colcannon)

Colcannon is known as a traditional working and poorer class dish. Mostly because it is a stogy meal that fills a tummy pretty quick. In bygone years this dish was made from cabbage/cole and potatoes the stable diet of the Irish. The word colcannon comes from a Gaelic word "cal ceannann" meaning white-headed cabbage. Colcannon was originally associated with Hallowe'en the 31st of October. Trinkets were hidden in the food, often rings. Single girls were delighted to find one as it signified a proposal of marriage. A story tells of fair maidens filling their socks with the mash and hanging them on the main door of their house. The idea behind this peculiar fashion; the first man through the door would be their future husband. With the faces that come through my front door I'd never take that risk.

2½ lbs russet potatoes, peeled
8 Tbsp. butter
¼ medium head green cabbage, cored and thinly shredded
1 cup milk
1⁄3 cup heavy cream
4 scallions, green parts only, finely chopped
sea salt
black pepper, freshly ground

Place potatoes in a 6 qt saucepan and cover with water by 1"; bring to a boil over high heat, and cook until tender, about 30 minutes.

Drain, quarter, and set aside. Return pan to medium-high heat, and add butter; when melted add the cabbage and cook, stirring, until wilted, about 5 minutes. Add milk, cream and scallions; bring to a boil; add potatoes and using a potato masher, mash and stir potatoes until smooth and evenly incorporated.

Season with salt and pepper. Transfer to a bowl. Serve hot with large pats of butter on top.

Makes 6-8 servings.