Colcannon

Instructions

1. Prepare the potatoes
   Place the peeled and chunked potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon of salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes.
2. Cook the cabbage
   While the potatoes are cooking, melt 4 tablespoons of butter in a large skillet over medium heat. Add the shredded cabbage and cook, stirring occasionally, until soft but not browned, about 10 minutes. Set aside.
3. Prepare the milk mixture
   In a small saucepan, combine the milk, heavy cream, and remaining 4 tablespoons of butter. Heat gently until the butter is melted and the mixture is warm but not boiling. Add three-quarters of the chopped green onions to the warm milk and stir.
4. Mash the potatoes
   Drain the cooked potatoes thoroughly and return them to the hot pot. Mash the potatoes using a potato masher or ricer until smooth and free of lumps.
5. Combine everything
   Slowly pour the warm milk and green onion mixture into the mashed potatoes, stirring continuously until well incorporated. Fold in the cooked cabbage. Season with salt, pepper, and nutmeg (if using), adjusting to taste.
6. Serve the colcannon
   Transfer the colcannon to a serving dish. Make a small well in the center and add a pat of additional butter if desired. Sprinkle with the remaining green onions and chopped parsley. Serve hot.