Colcannon

The recipe for this traditional Irish farmer's comfort food was given to us by Gary Weidner, an avid DLM shopper.

Ingredients:

• 2½ lbs or 6 medium russet potatoes peeled and cut into 1½-inch pieces
• 5 cups (approximately 1/2 lb) savoy cabbage, thinly sliced
• 1 cup chicken broth
• 2 Tbsp white wine, optional
• 1/2 cup whole milk
• 1 bunch scallions with 2 inches of the tops chopped separately
• 1/4 cup unsalted butter
• Salt and freshly ground pepper, to taste 2
• Tbsp unsalted butter, optional garnish

Directions:

Cook potatoes in a large pot of boiling, salted water until tender. Drain. Return potatoes to pot and mash with potato masher.

While the potatoes are cooking, combine cabbage, broth, and wine (if desired) in a large, heavy skillet. Boil over medium-high heat until almost all of the liquid evaporates, stirring frequently, about 15 minutes. Mix cabbage into mashed potatoes. Reserve skillet.

Combine milk, green onions, and 1/4 cup butter in skillet. Bring almost to a boil, stirring to melt the butter. Pour over potato mixture, and stir to combine. Mound potatoes in bowl. Make well in center; place remaining 2 Tbsp butter in the well. Sprinkle with scallion tops.

Makes 4 servings

Per serving: 379 calories (32% calories from fat); 14g total fat; 8g saturated fat; 36mg cholesterol; 304mg sodium; 58g total carbohydrates; 8g protein #753