Colcannon (Mashed Potatoes and Cabbage)

Preparation

1. Step 1

   Fill a large pot halfway with water and add 2 tablespoons salt; bring to a boil over medium-high heat. While water heats, peel and cut potatoes into 1½- to 2-inch chunks, adding them to the pot as you go. Boil the potatoes until very tender, 12 to 15 minutes. Drain potatoes, set aside and return the empty pot to the stove.

2. Step 2

   In the empty pot, melt 2 tablespoons butter over medium heat. Reserve a handful of scallion greens for garnish; add remaining scallions, cabbage and 1 teaspoon salt to the pot. Cook, stirring frequently, until tender, about 7 minutes. Add the cream, bring to a simmer and cook for 2 minutes. Adjust the heat to medium-low, add the potatoes and 2 tablespoons butter, and mash to desired consistency (either smooth or with some texture), making sure to incorporate the cabbage and scallions throughout. Keep on heat just until potatoes are heated through, stirring so that the bottom doesn't burn. Remove from heat, taste and add more salt if needed.

3. Step 3

   Transfer to a serving dish. Make a well in the center with the back of a spoon and add remaining 2 tablespoons butter. Sprinkle with reserved scallions and serve immediately.