Colcannon

Instructions:

1. Place potatoes in a pot, cover with water and bring to a boil over medium to high heat.  Reduce heat and simmer until they are able to be pierced by a fork.  Remove from pot, let cool and peel.
2. Chop the white and pale green parts of the leeks and cook in the same pot with 4 tbs of butter, stir frequently until they are very soft.  This will take about 10 minutes. 
3. Add garlic to leeks and cook for an additional 2-3 minutes.
4. Add cabbage and stir constantly until it begins to wilt. 
5. Add half the milk and cream and bring to a simmer.
6. Add potatoes and coarsely mash with a potato masher.  Add remaining milk to a desired consistency and stir to combine.  
7. Top with remaining butter and scallions and serve.