Irish Colcannon

Instructions

1. Prepare the potatoes
   Place the potato chunks in a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to medium-low and simmer until the potatoes are fork-tender, about 15-20 minutes.
2. Cook the cabbage
   While the potatoes are cooking, melt 2 tablespoons of butter in a large skillet over medium heat. Add the shredded cabbage and cook until softened but not browned, about 10 minutes, stirring occasionally.
3. Prepare the milk mixture
   In a small saucepan, combine the milk, remaining butter, and heavy cream. Warm over low heat until the butter is melted. Do not let it boil. Add three-quarters of the chopped green onions to the mixture and simmer for 1-2 minutes.
4. Mash the potatoes
   Drain the potatoes thoroughly and return them to the pot. Mash them well, then gradually add the warm milk mixture, stirring continuously until smooth and creamy.
5. Combine and season
   Fold the cooked cabbage into the mashed potatoes. Season with salt, pepper, and nutmeg (if using). Taste and adjust seasonings as needed.
6. Serve the colcannon
   Transfer the colcannon to a serving dish. Make a small well in the center and add an extra pat of butter, allowing it to melt. Sprinkle with the remaining green onions and chopped parsley before serving hot.