Colcannon

Yield: 8 servings

Ingredients

• 4 - 4.25 lbs. russet potatoes
• 2 tbsp + 2/ 1/2 tsp salt, divided
• 6 green onions, thinly sliced
• 10 tbsp butter, divided
• 6 cloves garlic, minced
• 2 tsp caraway seeds, crushed
• 5 cups shredded red cabbage
• 1/2 tsp black pepper
• 1 tbsp apple cider vinegar
• 1 1/2 cups half-and-half

Directions

1. Place the potatoes in a stock pot and cover with water.  Add two tbsp salt.  Bring to a boil, reduce heat, and simmer until the potatoes are tender.  About 25 minutes.
2. In a skillet, melt 4 tbsp butter.  Add the garlic, caraway seeds, and green onions.  Sauté until fragrant, about 1 minute.  Add the cabbage, pepper, and 1/2 tsp salt.  Cook covered over low heat until the cabbage is tender, about 20 minutes.  Remove from the heat and stir in the vinegar.
3. Microwave the half-and-half and remaining 6 tbsp butter until warm.
4. Drain the potatoes.  Return to the pot and mash until smooth.  Mix in the half-and-half mixture until smooth, along with the remaining 2 tsp salt.
5. Fold in the cabbage mixture.  Transfer to a serving bowl.  Garnish with addition green onions as desired.

Adapted from Food & Wine.