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Colcannon

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3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
Table salt
12 tablespoons unsalted butter (melted)
1 cup half & half, warmed
 Ground black pepper
1 head Savoy cabbage, cored and shredded
2 leeks, cleaned and finely sliced, white and light green parts only
4 tablespoons unsalted butter (to use with cabbage and leeks)
2 scallions, green parts only, chopped
 
Instructions
1.    Place potatoes in large saucepan; add cold water to cover by 1 inch and 1 tablespoon salt. Bring to boil over high heat, then reduce heat to medium and simmer until potatoes break apart when paring knife is inserted, about 18 minutes.
 
2.   Meanwhile, bring 1/2 cup water and 2 tablespoons of the butter to a boil in a large saucepan over medium-high heat. Add cabbage, reduce heat to medium-low, and cook until just tender, about 15 minutes. Drain well, discarding liquid, and set aside.
 
3.    Melt remaining 2 tablespoons of the butter in a medium skillet over medium-high heat. Add leeks and sauté until just softened, about 2 minutes. Add leeks to the cabbage mixture.
 
4.    Combine half & half and butter in small saucepan and keep warm until potatoes are done.
 
When potatoes are done, turn off burner, drain and return the saucepan to still-hot burner. Using potato masher, mash potatoes until a few small lumps remain. Gently mix in melted butter mixture; using rubber spatula, gently fold in cabbage, leeks and scallion greens until just incorporated. Adjust seasoning with salt and pepper; serve immediately.


- Recipe courtesy of James Moore's blog www.cooklikejames.com

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