Colcannon

In a small saucepan or kettle, boil some water, about 2 cups.

Peel and cube potatoes. Add to a large pot of salted water and boil, cooking until the potatoes are fork tender.

While the potatoes are cooking, add cabbage to a large saute pan. Pour boiling water over the cabbage until it is just covered. Turn heat on medium-low and stir cabbage for 3 to 4 minutes, until cabbage has turned a darker green and just wilted. Err on the side of under-cooking versus overcooking the cabbage. Drain cabbage very well in a colander, return to saute pan and add 2 tablespoons of butter. Set aside while butter melts.

Drain potatoes in a colander and return to pot. Add milk and the remaining 6 tablespoons of butter and mash potatoes using a potato masher, not a mixer! Stir until combined. Add cabbage and stir until well combined. Salt and pepper to taste.

Spoon into your serving dish and make a well. Place a dab of butter inside the well and serve.