Title: Colcannon (Baked Mashed Potatoes with Cabbage)
Categories: British Vegetable Cheese
Yield: 1 Servings

6 russet potatoes (about 3 pounds) A 2 lb cabbage, diced 1 stick unsalted butter, cut into bits 2 T minced fresh chives 1/2 cup milk 1 1/2 cups grated sharp Cheddar

Peel the potatoes, cut them into 1-inch dice, and in a large saucepan combine them with enough cold salted water to cover them by 1 inch. Bring the water to a boil, simmer the potatoes for 15 minutes, or until they are tender, drain. In another large saucepan combine the cabbage with enough cold salted water to cover it by 1 inch and bring to a boil. Simmer the cabbage for 10 to 12 minutes, or until it is just tender, and drain. In a large bowl mash the potatoes and stir in the butter, the chives, the milk, the cabbage, and salt and pepper to taste. Transfer the mixture to a 2-quart baking dish, sprinkle the Cheddar over it, and bake the dish in the middle of a preheated 350F oven for 30 minutes, or until it is heated through and the cheese is melted. Serves 6-8 as a side dish. From: Pat Stockett

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