Colcannon

This delicious dish brings out the Irish lass in me. For centuries this southern Irish potato dish has been a much loved staple. I've had this recipe for years, so I don't know whom to give credit to.

1-1/2 pounds all-purpose potatoes, peeled and cut into 2-inch chunks
1 teaspoon salt, divided
1-1/2 cups chopped green cabbage
1/3 cup finely chopped green onions
2 cups boiling water
2/3 cup milk
2 tablespoons butter or margarine
1/8 teaspoon freshly ground pepper

Place potatoes with cold water to cover by 2 inches and 1/2 teaspoon salt in large saucepan. Bring to a boil; boil 5 minutes. Add cabbage and boil 10 minutes more, until potatoes are tender.

Meanwhile, place green onions in sieve; pour boiling water over them and drain. Add drained onions to a medium saucepan with milk, butter, remaining 1/2 teaspoon salt and pepper; bring to a boil. Remove from heat.

Drain cooked potatoes and cabbage; return to large saucepan. Beat on low speed with hand-held mixer until coarsely mashed. Increase speed to high; gradually add milk and onion mixture and continue to beat until potatoes are light and fluffy.

Makes 4 cups