Irish Colcannon with Buttered Cabbage and Scallions

What you need

• 900 g (2 lb) floury potatoes, such as russet or Maris Piper, peeled and cut into large chunks
• 1 1/2 tsp salt, plus more for the cooking water
• 250 g (3 cups) green cabbage, core removed, finely shredded; kale also works
• 100 g (7 tbsp) butter, plus extra for serving
• 250 ml (1 cup) whole milk
• 4 scallions, thinly sliced
• 1/2 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Put the potatoes in a large pot, cover with cold water and add a good pinch of salt.

2. 2

   Bring to a boil and cook until a knife slides into the chunks with no resistance, 15-20 min.

3. 3

   Meanwhile, melt half the butter in a wide frying pan over medium heat. Add the cabbage and cook, stirring often, until wilted and tender but still green, 5-8 min.

4. 4

   In a small saucepan, warm the milk with most of the scallions until it just steams, 3-4 min. Do not let it boil.

5. 5

   Drain the potatoes well and return them to the hot pot for 1 min to steam off excess moisture.

6. 6

   Mash the potatoes until smooth, then beat in the hot milk and scallions a splash at a time.

7. 7

   Fold in the cabbage with its butter. Season with the salt and black pepper.

8. 8

   Pile into a warm bowl, press a well into the top and drop in the rest of the butter so it melts into a pool. Scatter over the remaining scallions and serve hot.

Imported from tastingtable.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.