CONTEST SIDE DISH: Colcannon (Irish potatoes and cabbage)

COLCANNON (Irish potatoes and cabbage)
Adapted by BumbleBeeBoogie

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 or kale leaves
1/2 cups finely chopped green onions
2 cups boiling water
2/3 cup of whole milk
2 tablespoons butter
1/2 teaspoon freshly ground black pepper

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

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

Drain the cooked potatoes and cabbage; return to the large saucepan. Beat on low speed with a hand-held mixer until coarsely mashed. Increase speed to high; gradually adding the milk and onion mixture. Continue to beat until the potatoes are light and fluffy. Makes 4 cups.

NOTES: This is an ancient recipe. I don't know the reason for pouring boiling water over the chopped green onions (similar to modern blanching) when they are fully cooked with the milk, but that's the ancient tradition. In addition, I like to add a minced clove of garlic and freshly ground nutmeg to the milk mixture. I also wonder why the potatoes and cabbage are not left cubed, rather than pureed. I prefer a chunky texture to the smooth puree in the recipe. You can make the dish with the method of your choice.