Potato and Cabbage Colcannon

3 pounds potatoes, scrubbed
1 cup butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish

Steam the potatoes in their skins for 30 minutes. Peel them using a knife
and fork. Chop with a knife before mashing. Mash thoroughly to remove all
the lumps. Add 1 stick of butter in pieces. Gradually add hot milk,
stirring all the time. Season with a few grinds of black pepper. Boil the
cabbage in unsalted water until it turns a darker color. Add 2 tablespoons
butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly
before returning it to the pan. Chop into small pieces. Put the ham in a
large saucepan and cover with water. Bring to the boil and simmer for 45
minutes until tender. Drain. Remove any fat and chop into small pieces.
Add cabbage, scallions, and ham to mashed potatoes, stirring them in
gently. Serve in individual soup plates. Make an indentation on the top
by swirling a wooden spoon. Put 1 tablespoon of butter into each
indentation. Sprinkle with parsley.


Recipe Courtesy of Tyler's Ultimate
Episode Potato Dish



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