Colcannon

This is a little late for St. Patrick's Day, but for those of you who have potatoes left this is a wonderful way to use your cabbage.

Ingredients:
1 ½ pounds medium potatoes, cut into 1-inch chunks
2 tsp salt, and extra to taste
1 medium head of cabbage, ( You can also use kale, or chard or whatever green you got from the share) chopped
1 cup chopped scallions (or onions if you don't have scallions)
1 cup milk
½ cup butter
Freshly ground black pepper to taste

Instructions:
Toss the potatoes and cabbage into a large pot, cover with water and 2 tsp of salt. Bring to a boil and cook until the potatoes are very tender, about 15 – 20 minutes.

While the potatoes are cooking, put the scallions in a small pot with the milk. Cook over very low heat until they get really soft, about 15 minutes or so. Basically, when your potatoes are done, so will your scallions.

Drain the potatoes and cabbage well, and return them to the pot. Pour in the milk and scallion mixture, add the butter, more salt to taste, and a few good grinds of black pepper. Mash it all together until the liquid and butter are mixed in and the potatoes are fluffy. Don't over mash or you end up with glue.