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James Galway's Colcannon

2 pounds white potatoes, peeled and
    cut into 1 1/2-inch pieces
2 bunches scallions (white parts only)
1 small green cabbage, cored and cut
    into 1-inch chunks
1/2 cup heated milk or half-and-half
1/4 to 1/2 cup butter, softened
Salt and pepper, to taste

In a saucepan, combine the potatoes with cold water to cover. Top with the scallions and cabbage. Simmer, covered until potatoes are tender; drain well.

Return the potato mixture to the saucepan. Cook over low heat, mashing with a potato masher until coarse. Add the milk and butter and mix well. Season with salt and pepper.

Makes 6 to 8 servings.

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