Colcannon

Peel and chop the potatoes into even-sized chunks.

Finely chop the green onions.

Shred the cabbage.

Place the potatoes in a large pot and cover with cold water.

Add a teaspoon of salt to the pot and bring to a boil.

Cook the potatoes for about 15-20 minutes or until tender.

While the potatoes are cooking, bring another pot of water to a boil.

Add the shredded cabbage to the boiling water and cook for 5-7 minutes until tender.

Drain the cabbage and set aside.

Once the potatoes are cooked, drain them and return to the pot.

Add the butter and milk to the potatoes and mash until smooth.

Stir in the cooked cabbage and chopped green onions.

Season with salt and black pepper to taste, mixing well before serving.