Classic Irish Colcannon

BOIL THE POTATOES:

1. Bring a pot of water to a boil and add a teaspoon of kosher salt. Add the whole potatoes to the boiling water and cook for 15 minutes or until the potatoes are tender. (Check this by sticking the largest potato to the center with a sharp knife. If it comes out smoothly on its own, the potatoes are done).

COOK THE CABBAGE:

1. Place a large skillet over medium heat and add 2 tablespoons of butter and half a teaspoon of kosher salt. When the butter melts, add the cabbage and stir to coat. Place the lid on the pan and cook for a minute. Stir the cabbage.
2. Cook the cabbage for 3-4 minutes, stirring after each minute so the cabbage doesn't burn. When the cabbage begins to wilt, stir in the water and place the lid on the pan to steam the vegetable. Steam for 3-4 minutes or until the water has mostly evaporated. Set aside.

MASH THE POTATOES:

1. Drain the potatoes and transfer them to a large mixing bowl.
2. Use a potato masher to roughly mash the cooked potatoes (skins and all). Add the butter and half and half a little at a time and continue to mash and blend the potatoes. They should be fairly smooth, but rustic. (Note: if your potatoes seem too stiff, you can add addtional half and half 2 tablespoons at a time).
3. Add the remaining half teaspoon of kosher salt and black pepper. Mix well.
4. Stir in the cooked cabbage until well combined. Taste for seasoning and adjust as necessary.